Homemade pasta really isn't as scary as it seems, but a few things can go wrong. We got some expert advice on how to fix ...

Unbleached flour, which is aged naturally after milling through exposure to air, creates a dough that is more elastic. That makes it better for sturdier baked goods that require structure ...

Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly. Place a large non-stick ...

Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours ...