Sift the flour on to a work surface (marble is ideal), forming it into a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt. Incorporate the eggs into the flour with your hands gradually drawing the flour into the egg mixture until it forms a coarse paste. Add a little more flour if the mixture is too soft or sticky and with a spatula scrape up any pieces of dough. Before kneading the dough clean your hands and the work surface. Lightly flour the work surface, and start to knead with the heel of one hand. Work the dough for 10-15 minutes until the consistency is smooth and elastic. Wrap the dough in cling film or foil and allow it to rest for half an hour.

Again, lightly flour your work surface, and a rolling pin. Gently roll the dough out, rotating it in quarter turns. Roll out the dough to a sheet1/8 inch (3mm) in thickness. If you are making filled pasta go straight ahead and incorporate the your filling. If you are making flat pasta or shapes leave the pasta on a clean tea towel to dry for about half an hour.