Measure out the bread flour and salt, put into a large bowl, and make a well in the middle.

Put the olive oil and eggs in the well.

Break down the flour well little by little as you mix.

The dough will just about come together with the liquid in this. Keep kneading it, putting all your weight into it. It will come together little by little.

When the dough is nice and smooth, cover it with a moist but tightly wrung out kitchen towel, wrap in plastic and leave it to rest for an hour or so.

I use a pasta machine, but you can use a rolling pin and cutting board instead.

Take the dough out onto a cutting board, roll it out slightly and cut in half.

If you are using a pasta machine, set the dial to the thickest setting and roll the dough out. It will probably tear the first time.

Fold into thirds and keep rolling the dough through, and it will become smooth.

The dough will become thinner and thinner as you roll it out. In the end it should be about 2 mm thick and about 30 cm long. Make 8 pieces like this.

Cut the dough using the cutting rollers. Since the dough has little moisture, the noodles shouldn't stick to each other.

Dry the pasta out for a bit. You can even use a laundry rack.

In about 15 minutes the surface of the pasta will dry out (I have a low humidity environment because of my stove). Divide into 4 portions, place on a flat sieve and leave to dry for another 10 minutes.

Store in a plastic bag. You can freeze it like this. There is salt in the dough, so you don't need to add any to the cooking water. They should be cooked for around 5 minutes.