Ideally, using a food mixer, mix all the ingredients at low speed until well mixed. (If you make this by hand, make a large well in the flour, add the salt and crack the eggs and oil into it. Gradually mix in the flour with the hands until you have a non-sticky dough). If the dough is too dry, add a teaspoon or two of water.

Divide the pasta dough into 4, cover each with cling film and refrigerate for 30 minutes.

Lightly flour the working surface. Taking each ball of pasta at a time, flatten the dough with the palm of your hand. Turning the dough horizontally, turn in each side to make the dough a neat rectangular shape. Press into the first and largest setting to flatten it out.

Repeat each step a couple of times with each of the 4 balls until the dough runs through easily. Continue the process on setting 2, 3, 4, 5 and 6 until the pasta elongates into beautifully long sheets.

Sprinkle with flour, then pass through each sheet through the noodle attachment. (If making by hand, flatten to 2mm using a rolling pin, sprinkle with flour, then roll the dough into a spiral and cut into thin strips using a sharp knife).