400g 00 Italian flour
2 tsp salt
Combine flour and salt in a bowl. Tip mixture onto clean workbench and make a well. Working quickly, crack the eggs into the whole of the flour well. Spread your fingers into a wide claw shape, and keeping your fingers stiff, stir the eggs into the flour. Continue to do so until mixture is well combined. Now start to knead the dough. You will need to dough it until it is smooth and elastic, say, 10 to 15 minutes. If needed, wet your fingers slightly as you begin the kneading process. To check if your dough is kneaded enough, gather the dough in a ball and pull it slightly; a good dough should not break and become holey. Once kneaded and smooth, shape into a ball. Lay out 1 piece of cling film on a work bench. Lightly slick your hands in olive oil and rub oil into the open cling film. Lay the dough in the cling film and wrap up. Let rest in fridge for around 1/2 hour. Meanwhile, work on your desired sauce. After 1/2 hour, remove from fridge. Cut a piece, say a generous handful of dough, and using a pasta machine, push this piece of dough through the machine at the widest setting. Continue to push this piece of dough through the machine a few times on the same setting. Gradually wind down the setting (letting the dough go through 1 setting at least 3 times) until it is as thin as you desire. Cook in a boiling pot of salted water for around 3-4 minutes or until cooked. Immediately stir sauce through pasta.