Make Egg Macaroni Pasta

This fresh macaroni pasta is much tastier than the dry sort and is well worth the effort to make it.

Ingredients

Add the flour and salt together into a processor. Blend on the pulse button to sift.
Add the egg and egg yolks. Blend on the pulse button until a pasta dough forms. Take the dough out and start kneading it on a floured work area. The Bake Apricot and Semolina Cake flour should be used for dusting.
Knead the dough briefly until it becomes smooth.
Wrap the dough in plastic food wrap. Place in the refrigerator for one hour to chill.
On removal from the chilling, knead for a further 5 minutes. Again, dust with semolina flour. Use the original flour for the actual kneading.
Cut the dough into small pieces about half a teaspoon in width. Cut as many as possible.
Using a clean piece of dowel wood as a small rolling pin, roll each small piece of dough into a thin, long strip. Roll this long shape back over the dowel to form a tube. Continue until all shapes are formed.
Place the tubes on a baking sheet covered in parchment paper. Lightly dust the tray with more semolina flour.
Fill a large saucepan with water and bring to the boil. Add the salt, then the macaroni.
Cook for 2 - 3 minutes and drain. Add your favorite sauce for serving.