2gsodium carbonate (instructions to make below)
20g Sodium Carbonate can be made by baking 30g sodium bicarbonate (baking soda) in the oven at 150C for 1 hour.
Sift flour into a bowl and make a well in the centre.
Add salt and sodium carbonate into the water and dissolve
Pour water mixture into the well and mix by hand
Once the dough comes together, tip onto a clean surface and knead by hand til a dough ball forms
Using a pasta machine, flatten and fold the dough and pass through the thickest roller setting until the dough is smooth and soft - no flour dusting needed
Run through again to get a thickness of 2mm before running through the spaghetti cutter
Lightly dust with flour
They can be kept in the freezer overnight and then sealed and frozen for up to 2 weeks.