On a clean surface, pile the flour into a mound and make a deep well in the center.

Crack the eggs into the well.

Using a fork, gently whisk the eggs, gradually drawing in flour from the edges until a sticky dough forms.

Bring the dough together with your hands to form a rough ball.

Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. If the dough feels sticky, lightly dust it with flour but avoid adding too much.

Wrap the dough tightly in clingfilm and let it rest for 20 minutes at room temperature. This allows the gluten to relax, making it easier to roll. Knead once more for 5 minutes and you should end up with a perfectly smooth ball.

Cut the dough into four equal pieces, keeping the ones you are not using wrapped in clingfilm.

Flatten one piece slightly and feed it through the widest setting on your Atlas machine (0).

Fold it into thirds, turn it 90 degrees, and feed it through again. Repeat this 2 or 3 times until the dough feels smooth.

Gradually reduce the thickness setting one notch at a time until you reach your preferred thinness, usually setting 6 for tagliatelle or fettuccine.

Dust with a little flour if the dough starts to feel sticky.

Feed the rolled dough through your Atlas cutter attachment for fettuccine or tagliatelle, or cut it by hand for lasagne sheets or ravioli.

Hang the pasta strands over a rack or lay them on a floured tray while you work through the remaining dough. Once the pasta has dried, transfer it to a tray lightly dusted with flour. If left on the rack for too long, the pasta may crack.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente.

Drain and toss immediately with your favourite sauce or a drizzle of olive oil.