Pasta - from scratch

3 eggs
2 cups flour - sifted
2 desert spoons of cooking oil
Pinch of salt
a little water, if too dry

Squish together all the ingredients, except for the water. It should form, like a nice short pastry. If it doesn't, add water - drop by drop, until it does.

Wrap in cling film, and refrigerate/ chill until needed.

Roll out and shape on a floured board. Roll out quite thin, and slice into tagliatelli, or squares that can be filled with last nights' leftovers, or used as lasagne sheets.

To cook:

Fill a large pot (about 3 litre capacity) with water and 2 teaspoons of salt, and bring to a rolling boil. Cook the pasta in the water - uncovered, for about 6-8 mins. The pasta will now appear to be a creamy yellow colour. Serve with your favourite sauce.