Place flour in a mound on a work surface. Make a large well in the centre; break eggs into well. Using a fork, gently beat eggs, while with your other hand, reinforce the edge of the flour well to prevent any egg escaping. Continue stirring with the fork, drawing in the flour until the mixture is very thick; finish working in the remaining flour using your hands.

Once flour is incorporated, knead the dough (it should be firm, not sticky) for 5 mins or until smooth. Wrap in plastic wrap; stand for 30 mins.

CHEF’S TIP 2: Hand-rolled pasta – using a rolling pin, roll out dough pieces on a lightly floured surface, rolling from centre toward edges. As the dough gets thinner, rotate it 90 degrees until 2 mm thick.

Divide dough into 6 pieces. Flatten one piece with your hand until 3 mm thick; dust lightly with flour. For machine-rolled pasta, set the pasta machine to its widest setting and feed the dough through 4 to 5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine (if necessary, lightly flour pasta to stop sticking).

Continue feed the dough through, without folding, narrowing the settings on the machine one notch at a time (the highest number is the thinnest setting), until you reach the second last setting. Place the pasta sheets on a semolina-dusted work surface. Repeat with remaining dough.

Drape the pasta lengths over a clean opened cupboard door or clothes drying rack. Leave for 10 mins to dry slightly. To use the pasta machine cutter, feed the dough lengths, one at a time, through cutting attachment. Sprinkle lightly with semolina flour and place on tray.

CHEF’S TIP 3: Cutting pasta – For ribbon pasta, dust with semolina and roll in an 8 cm-wide flat length, then cut into 7 mm- (fettuccine), 5 mm- (tagliatelle) or 1.5 cm-wide (pappardelle) strips.

For hand-cut pasta, dry for an hour, then lightly dust pasta sheets with semolina, roll up loosely and cut into desired widths without pressing down too firmly.

Bring a 6 L saucepan of salted water to the boil. Add pasta; stir once. Cook until tender, then drain. Fresh pasta takes from 20 secs to 2 mins to cook, depending on thickness. Serve immediately with your favourite sauce.

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