Place the flour and salt on a table or in a bowl and create a well in the centre. Place your eggs in it and slowly start to incorporate the eggs into the flour with your fingertips.

Knead the pasta for a few minutes making sure it is well worked (can take 15 min) and fold it a few times until it makes small bubbles.

Rest the dough for 15 -20 minutes, well wrapped in cling film or covered in a bowl.

Meanwhile, put a large saucepan filled with water and 1 tsp salt onto the boil.

Once rested, roll the pasta dough using a rolling pin or pasta machine (as per the machine instructions). You want the dough to be thin enough so that you can see your hands through it, but not too thin that it will tear. You can cut and shape the pasta however you like, our favourites are tagliatelle (long thin strips), pappardelle (thick strips) or straccetti (pinched diamonds).

Once the water has boiled, place the pasta into the water and cook for 30 seconds to 1 minute depending on the thickness of the pasta. Once it has risen to the surface of the water, you know it is cooked. Be careful not to overcook the pasta, you want it to still have a bite once it is cooked, this is called al dente. Remove with a slotted spoon straight into your sauce of choice.

Serve and enjoy!