INGREDIENTS

2½ cups sifted flour <> a pinch of salt <> 3 eggs <> 1 tablespoon of olive oil

METHOD

Put the flour, salt, eggs and olive oil in a food processor and mix to the consistancy of dough.

Turn out the dough on to a lightly floured surface and knead well until really smooth and silky.  Roll out the dough, giving it an occasional quarter turn and stretching it out until it resemble a thick sheet of cloth and is almost transparent.

Hang the pasta over a length of wood and leave to dry for about 10 minutes.  Alternatively, lay it out on a table with one-third overhanging the edge, and keep turning it so that it dries out completely.

Roll the pasta loosely and then cut through horizontally at regular intervals to make fettuccine (1/8 inch wide) or tagliatelle (¼ inch wide).  Unravel the strands and toss gently in a little flour.  Leave them to dry on a cloth for at least 30 minutes before cooking in salted boiling water.  Serve with a sauce or simply tossed in olive oil, garlic, salt and pepper and parsley.