Weigh the flour and place it in a mound on a wooden board. Make a well in the middle and add the eggs one at a time, each time using a fork to combine the egg with the flour to make a thick paste.

Bring the mixture together into a dough and knead for at least 10 minutes until the dough is springy. You can test it by pushing it with your finger. It should bounce back to its original shape.

Wrap the dough in cling film and leave to rest at room temperature for 30 mins

Then prepare your dough for the machine by rolling it with a rolling pin. Then pass it though the pasta roller on its widest setting. My machine had 9 settings. I started at 1 and passed the dough 3 times through each level before moving onto the next. I ended up going up to level 6 before deciding it was just thin enough. You want to be able to clearly see a shadow through the dough.

Tips: Make sure you keep your surface covered in flour to prevent sticking and if the strips of dough get too long, just cut them in half

Once your dough is rolled, add your filling. Be careful not to overload the ravioli. Place small balls of filling, evenly spaced along the strip of dough. Then brush the sides with water, before placing the other strip of dough on top. You’ve got to work quickly and push as much air out of the ravioli parcels as possible before sticking. Then with a knife, pasta cutter or other implement, cut into ravioli shapes.

Tip: any leftover parcels can be frozen for another day