• Measure the flour into a large bowl. Add the eggs and a pinch of salt.
• Mix together with a fork and then finally use your hands to combine the dough into one mass. 
• Divide the dough into three portions. Sprinkle four over the balls of dough and the pastry board to prevent the pasta sticking.

Using a pasta machine

• Take the first ball of dough and pass it through the pasta machine on the thickest setting.
• Fold the dough over itself and pass through the thickest setting several times until the dough is smooth and free of lumps.
• Pass through the machine again, reducing the thickness each time, until the desired thickness is reached. 

If you don't have a pasta machine

• Roll the pasta out using a rolling on a floured board. Fold over and re-roll until the pasta is smooth with no lumps and then roll out to the thickness you require.

To cook

• Cook the pasta sheets or ribbon pasta in a large pan of boiling salted water for about 3 minutes or until al dente. The cooking time may vary slightly with the thickness of the pasta.
• If you are using the pasta for a stuffed pasta dish such as ravioli, prepare your stuffed pasta using uncooked pasta, and then cook the pasta once stuffed.