COMBINE THE INGREDIENTS: Place the flour, eggs and olive oil into the bowl of a food processor with the blade attachment fitted. Run the food processor on high until the dough begins to clump together. Depending on the power of the food processor it will either look like large pebbly crumbs or will have clumped into larger pieces.

KNEAD THE DOUGH: Turn the dough out onto a very lightly floured surface. Knead and squeeze the dough until smooth, this should only take a minute. Wrap in cling film and set aside in a warm place for 30 minutes.

DIVIDE THE DOUGH: When you are ready to roll out your pasta, divide the dough into four. Keep three quarters wrapped in the clingfilm and shape the remaining piece into a rectangle. Flatten slightly with your hand and dust very lightly with flour.

ROLL THE DOUGH: Use a rolling pin to roll the dough out into a long, thin rectangle, turning it over and dusting lightly with flour if it starts to stick. Unlike pastry, you want to stretch the pasta dough. I usually hold one end with my hand while pushing the rolling pin away from me with the other. Be patient and keep rolling the dough until it is slightly see-through.

CUT THE PASTA: Dust again with flour, then fold into thirds, like a letter. Use a sharp knife to cut the pasta into the width that you would like, then shake the strips out and curl into loose ‘nests’. Either let the pasta dry on a sheet of baking paper in a sunny window or better, freeze in a single layer if not using immediately.

REPEAT: Repeat with all remaining dough. The pasta can be cooked from frozen, it will need a minute or two longer than fresh, but test as you go so it is the consistency that you like.