Place the flour on a board or in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth.

Using the tips of your fingers, mix the eggs with the flour and a little oil, incorporating a little at a time, until everything is combined.

Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough.  Leave it to rest wrapped in saran wrap for half an hour, to let the gluten stretch. After the resting period, divide the dough into four portions. 

Rolling the dough is a process – you need to make several passes through the rollers throughout each thickness setting for the best results. Start with the widest setting, which is number one, run it through once or twice, then start gradually adjusting the settings to be thinner and thinner until you have the perfect sheet of golden pasta. By the time you get to number 10 on the knob the pasta will be super thin. 

Then simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine.

After your pasta is cut into fettuccine strips, lay them on a pasta drying rack till they become firm. Then boil them in salted water for a few minutes.