Serious Eats - seriouseats.com

I use Nigel Slater's. It rarely fails me.

large free-range egg yolks - 2
olive oil - at least 300ml
half a lemon

Break the yolks up. Now pour in the olive oil very, very slowly at first, almost drop by drop, stirring as you do until the mixture starts to thicken. If you get impatient and add the oil too quickly you will never get it to thicken, believe me.

Once you have a small amount of thickening mayonnaise you can turn up the speed a little, adding the oil in a long, thin trickle, stirring all the time. Stop when you have a thick mayonnaise. It need not be so thick you could cut it with a knife, but it should be well on the way. Squeeze the lemon juice in at the end, still stirring. The colour will fade, but should be almost crocus yellow.

2 frozen bananas, a teaspoon of sugar, maybe a bit of vanilla, 75ml of buttermilk. Blitz. Instant banana icecream.

My recipe is 100g of flour and one egg (though the two yolks above will give a richer yellower pasta). Pulse in the processor until it looks like yellow breadcrumbs. Tip it out, bring it all together into a ball, wrap in clingfilm and refrigerate for 20 mins. Knead it about a bit and start running through your machine.