Mix the flour and salt in a large bowl. Crack in the eggs. Add the oil and water. Mix it together. Then, really squish and squeeze the dough together into a ball.

Add more oil if it’s too dry. Add more flour if it’s too wet. It should be a bit like play dough.

Pour a little olive oil into your hands. Use your oiled hands to knead the dough for a few mins, till it’s smooth and a little shiny.

Pop the dough in a bowl. Cover. Set in the fridge for 15 mins.

Divide the dough in half. Dust a chopping board with flour and roll each piece of dough (one at a time), as thinly as you can.

Shape it:

Ribbons: Run your knife across the dough in 1cm intervals, making tagliatelle-like ribbons of pasta.

Bow ties or butterflies: Cut your dough into 3cm thick ribbons. Then, cut each ribbon across in 3cm intervals giving you little squares. Pinch each square in the centre to make little bows.

Orecchetiette: Pinch off broad bean sized nuggets from your dough, one at a time. Roll in your hand till smooth. Then, press the ball with your thumb to make a little indentation in the centre.

Lay your cut pasta on a well-floured surface to dry for 10 mins.

Get a large pot of water on to boil. Add a pinch of salt. Lower heat to medium. Cook your pasta for 5-10 mins or till tender (use a fork to remove a piece, blow on it to cool, taste and see if it’s done to your liking). Cook a little longer, if not.

Save a few spoons of the cooking water to swirl in with your pasta sauce - it'll give it a silky smooth shine. Drain the rest of the water away and dish it up.