Pasta dough

Sift the flour and salt onto a work surface, make a well in the centre. Break the eggs and oil into the hollow.
Using the fingers of one hand, mix the centre ingredients together, gradually drawing in the flour to make a soft dough, adding more liquid if necessary.
Knead dough as for bread or until completely smooth.
Cover with a cloth and leave for 15 minutes.
Take half the dough and roll out thinly, cut into strips for tagliatelle, lasagne, canelloni, ravioli or bows.
To dry the cut dough before using, place on wax or greaseproof paper or on a tea towel and leave for 2 to 3 hours.
PASTA BY HAND
To roll pasta by hand, you’ll need a long rolling pin and a large clean working surface. Work quickly or pasta dough will dry out and crack. Lightly flour work surface. Roll and lift dough until it’s smooth and thin.
PASTA BY MACHINE
There are two basic types: electric and manual. Divide dough into as many pieces as the number of eggs used. Set rollers of machine to widest setting. Flatten each piece through the machine. Repeat above process, reducing the space between the rollers, until dough is thin enough to use.