Fresh egg pasta

• 400 g/14 oz/heaped 3½ cups pasta flour, plus extra for dusting
• 4

Put the flour in a bowl and make a well in the centre. Pour the eggs into the well. Gradually whisk the flour into the eggs, a little at a time, then add the oil and start to mix the ingredients together with your hands until you have a soft dough.

Knead and pull the dough for about 3 minutes on a lightly floured surface. Lightly oil a bowl, add the dough, then cover with cling film (pl