KNEADING Form a well high enough and wide enough in the flour for the eggs and oil. Break the eggs in the well and add the olive oil. Mix with a fork, incorporating the flour bit by bit into the well until a ball forms. Knead the dough for roughly five minutes, until its consistency is slightly firmer than pizza dough.
LET REST Form a ball with the dough and cover in plastic wrap. Leave to rest for about 30 minutes.
ROLL OUT Lightly flour your work surface. Roll out the dough with a rolling pin until it’s roughly 1 mm thick. Fold the dough over itself several times to form a large roll, then slice into 5 mm wide strips.
COOK Bring a pot of salted water to a boil. Add pasta and cook for 20 to 30 seconds.