Sift 225g (8oz) flour and 1/½-1 tsp salt into a pile on the worksurface or into a mixing bowl. Make a well in the centre and drop in 2 eggs and 2 tbsp olive oil.
Beat the eggs together with a fork gradually drawing in the flour as you do so. Continue mixing until the mixture starts to come together to form a dough. Then use your hands to finish mixing to a firm dough adding a little extra water if required or a little more flour if the dough is very sticky.
Knead the dough thoroughly for about 10 minutes The dough should be pliable but not sticky.
Cover and allow to rest for 30 minutes before using as required
Strong flour with a high gluten content makes the best pasta but if you are rolling by hand you may find it easier to use plain flour.
The dough needs to be sufficiently kneaded to stop it breaking when being rolled out. If you are using a machine to roll the pasta you can reduce the amoun of kneading as this can be done by passing the dough through the rollers several times.
Fresh pasta cooks quicker than dried. Tagliatelle about 3-5 minutes in boiling water. Stir gently as it is easily broken.