Sift the flour with the salt into a processor. Process with the eggs and enough oil to give a crumbly dough. Gather together the dough to form a ball, wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.
If you don’t have a processor, work the eggs into the flour and salt by hand, gradually adding enough oil to give a firm dough. Knead on a lightly floured surface until smooth and elastic, then wrap in clingfilm and leave to rest for at least 30 minutes.
Roll out the dough and cut into required shapes.
© 1990 Joyce Molyneux. All rights reserved.