Sift the flour into a mound on a work surface.
Create a deep well in the middle of the flour and crack the eggs into this well.
Whisk the eggs with the fork to combine.
Mix until the dough is smooth and elastic.
Shape the dough into a ball and leave to rest for at least 1 hour, wrapped in cling film. Roll out on a floured surface.
If rolling the dough by hand, use a pasta rolling pin and roll it very thin.
Cut in 1 cm strips for fettuccine.
If you have a pasta machine, flour the rollers, then feed a piece of dough through the widest setting.
Fold the pasta in half, then feed it through again.
Do this 2-3 times.
Reduce the width setting and pass the pasta through twice, reduce the setting again and pass it through twice, then set the width setting to the thinnest and pass it through once.
It’s now ready to be cut and filled or shaped.
To cook, immerse in boiling, salted water for 1 -2 minutes.