- 300g flour
- 3 medium eggs
- 1/2 tsp salt
- 1 tbsp olive oil
- Flour on the table and use a fist to make a well.
- Pour the eggs into the well.
- Mix the flour and eggs from centre out.
- Knead the mixture for 8 to 10 minutes until smooth and springy.
- Cling film the ball of pasta.
- Put in the fridge for 20 minutes.
- Flatten and then run through a spaghetti maker.
- It cooks within 3 to 4 minutes, since it is fresh.