Make a well in the flour on a clean work surface or large bowl

Crack the 3 eggs in the middle with a good pinch of sea salt flakes

Using a fork, gently whisk the eggs, then start bringing in flour gradually from the inside walls of the “well”

Once most of the flour is incorporated, use your hands to bring it all together into a dough adding a small amount of water if needed

On a well-floured work surface, knead the dough for about 20 minutes until silky and more elastic

Wrap and let rest for 30 minutes

Cut off a section to thread through the pasta machine

Set the pasta machine to its widest setting and pass the section of dough through it. Double it over and pass through again

Continue changing the setting to be narrower each time the dough is threaded through and sprinkle with flour frequently

Final pasta thickness should be very thin without falling apart. 1-2mm

Cut sheets for ravioli, tortellini or lasagne, otherwise thread through the cutting section to make fettucine or spaghetti

Lightly flour the fettucine and hang over spoon handles or rolling pins to dry a little

Fill a pot with water and add a very generous pinch of salt

When the water is on high boil, plunge in your fettucine and cook for just a few minutes – fresh pasta cooks very quickly