Pasta Fresca all’Uovo

• 300 g (10½ oz) 00 (doppio zero) flour, plus more for dusting
• 3 eggs

Sift the flour on to a work surface (marble is ideal), forming it into a volcano-shaped mound with a well in the centre. Break the eggs into this and add the salt.

With your hands, incorporate the eggs into the flour, gradually drawing the flour into the egg until it forms a coarse paste. Add a little more flour if the mixture seems too soft or sticky. With a spatula, scrape together al