Mix flour and salt together in a food processor.

Mix in 3 eggs.

While mixing eggs into the flour mixture, pour in the ice water. Once it forms into a ball, stop and remove. (If your mixture doesn’t turn into a ball in the food processor and just stays as a powder, that’s okay. Makes sure it’s mixed well and dump it all out onto a clean workspace and knead it together by hand.)

Knead the dough for 2-4 minutes on a lightly flour dusted work surface.

Once kneaded, form into a ball and cover the dough lightly with olive oil. Cover the dough and let it rest in room temperature for 30 minutes.

Once rested, divide the dough into 4 parts. Work one at a time. Keep the rest of the dough covered as to not get dry.

If using a stand mixer, lightly dust the dough in flour and pass it through the pasta maker whilst folding into threes and making sure your dough becomes a nice rectangular shape with nice edges. Gradually lower the number on the machine from 1 to 6 every time you pass it through.

If doing by hand, lightly dust the dough in flour and flatten it out with a rolling pin. You want to flatten it out until it reaches about 0.5-1.0 cm thickness. Fold the sheet in threes and continue flattening out until it reaches about 0.25cm thickness.

Cut into any size pasta you want, but for fettuccine, cut into 1.5cm wide noodles.

These noodles cook for 3 minutes in salted boiling water, or 2 minutes in salted boiling water and then 1 minute in sauce.