- 600g
- flour
- 4 eggs
- 6 yolks
- 2 tbsp olive oil
- A pinch of salt
Pasta dough
Ingredients
Method
Bung it in a robo then slowly add the eggs on pulse Need into a dough shape cling and rest for an hour
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
