Place the flour in a pile on a marble or wooden surface

Using your hands, make a well in the middle of the flour, the crack the eggs into the well and add the olive oil and salt. With a fork, lightly whisk the eggs whilst gradually adding flour from the wall of the well

When the mixture has a sticky consistency, begin to knead with your hands

Knead the dough for 10 minutes, adding a sprinkle of flour to the work surface as needed, to ensure your dough doesn’t stick.

Once your dough is smooth, tightly wrap it in cling film and leave it to rest in the fridge for at least 15 minutes

Cut your dough into three even pieces with a sharp knife

Take one piece and make it circular by hand. Sprinkle some flour on your work surface and using a rolling pin, roll your dough as thinly as possible. Aim for 3mm thickness

Fold your dough over itself into 6cm layers, then using a sharp knife cut it lengthways into strips (0.5cm for linguine; 1cm for fettuccine; 1.5cm for tagliatelle; or 2cm for pappardelle

Repeat the process for the other two balls of dough

Boil your pasta in salted water for two minutes, until cooked al dente, and serve with your preferred sauce