Fresh egg tagliatelle

Sift the flour into a large bowl. Make a well in the centre and break in the eggs. Add in the salt and oil.

Using the handle of a wooden spoon, mix the edge of the pile into the eggs. Once you have a crumble texture, tip the mixture onto a well floured surface and start to knead until you have a soft dough. Once the dough has come together, continue to knead for about 8 minutes using both hands as if you are kneading bread.

Roll the dough into a ball, cover with clean film and leave to rest in the fridge for 20 minutes.

Dust the work surface, the dough and the rolling pin with the flour to prevent sticking.

Start by flattening the dough with the palm of your hand, then place the rolling pin across the dough and roll it towards the centre. Continue to roll the pin backwards and forwards turning the dough every so often. At this point the dough should spread out and flatten evenly. When it is thin enough that you can see your fingers trough it, it’s ready.

Start to roll the pasta sheet like a flattened cigar from one edge to the centre, and then repeat from the other edge to the centre.

Make sure that it is well floured, then with a sharp long knife, cut into 5mm wide strips. Slide the knife beneath the rolled pasta sheet, lining up the edge of the knife with the centre of the folds. Gently lift the knife up and the pasta ribbons will fall down on each side.

Toss the tagliatelle with a little more flour and cook within the hour.