Method

1. Mound the flour on a work surface or in a large bowl. Make a well in the centre. Break the eggs into the well and whisk with a fork, incorporating the flour as you whisk. You may need to add a little chilled water (1/4 teaspoon at a time) to make a loosely massed dough. Turn the dough onto a lightly floured surface—it should be soft, pliable and dry to the touch. Knead for 6-8 minutes, or until smooth and elastic with a slightly glossy appearance. Cover with a tea towel and leave for 30 minutes. The dough is then ready to roll out.

2. To make the dough in a processor, mix the flour for 2-3 seconds, then add the eggs with the motor running. Mix again for 5 seconds, or until the mixture looks like coarse meal. Mix until a loose ball forms, then continue for 4-5 seconds until the machine slows and stops. If the dough seems too sticky to form a smooth ball, add 2 teaspoons flour, mix briefly and continue adding small amounts of flour until the ball forms. If the mixture is too dry, add chilled water, a teaspoon at a time. Transfer to a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Cover with a tea towel and leave for 30 minutes.

3. To roll out the dough, divide into two or three manageable portions. Work with one portion at a time, keeping the rest covered. Flatten the dough onto a lightly floured surface and roll out from the centre to the outer edge, rotating the dough often. When you have a 5 mm (1/4 inch) thick circle of dough, fold it in half and roll it out again. Do this eight times to give a smooth circle of pasta, then roll to a thickness of 2.5 mm (1/8 inch). (Mend any tears with a little pasta from the outside of the circle and a little water.) Transfer to a lightly floured tea towel. If the pasta is to be filled, keep it covered and don't allow it to dry out. If the sheets are to be cut into lengths or shapes, leave them uncovered while you roll out the other portions, so the surface moisture will dry slightly before cutting.

4. If you have a pasta machine, work the dough through the rollers, making the setting smaller each time until the dough is the correct thickness.