Pour your flour onto a worktop or chopping board.
Make a well in the centre of the flour and crack your eggs into it.
Whisk the eggs using a fork or whisk until they are well mixed.
Begin mixing the flour into the eggs, a little at a time.
Continue mixing until you have a nice smooth dough. This will take a few minutes of work.
If your dough is too wet add a little extra flour until you reach a smooth consistency.
Knead your dough for a few minutes, to give it a smooth consistency. You want a springy dough that is smooth throughout.
Cover the dough in cling film and chill in the fridge for a minimum of 30 minutes. Ensure that the dough has a tight seal on it or it will dry out.
You will need a rolling pin or pasta machine to roll out your dough.
Flour your work surface or chopping board.
Work on your dough in small sections.
This pasta works well for lasagne sheets or tagliatelle. The thinner the better. Super thin sheets are perfect for ravioli and slightly thicker ones work well for lasagne or you can slice them for tagliatelle.
You can dry your pasta out once it has been prepared if you want to save it in your store cupboard or cook it a little later.
If like me you're a little lazy then just throw everything in your food processor. You'll still need to spend 1-2 minutes combining the dough but it will save you time.
You can double the quantity of this fresh pasta recipe if you want to feed a small army!