Place the flour on a clean work surface and make a large well in the middle. Crack 3 large eggs into the well.

Once most of the flour has been combined, use your hands to bring together into a dough. It may appear quite dry at first but the more you combine the flour the sticker it becomes.

Use the heal of your hand to begin working and kneading the dough. As it becomes less sticky start to stretch and fold back on itself in between kneading.

Continue to knead and stretch for at least 15 minutes until the dough becomes soft and smooth and then shape into a ball. You know its been kneaded for long enough if the dough bounces back when pressed with your finger.

Split the ball in half, wrap each half in cling film and place both in the fridge to rest for 30 minutes.

After kneading and resting, the dough can be rolled out using a large heavy rolling pin or a pasta machine if you have one to hand. Flour the work surface and evenly roll out one of the dough balls. The dough ball will of course roll into an oval shape.

A rectangular shape is better for cutting pasta as there will be less waste. To form a rectangle fold the edges of the oval into the centre of the dough then fold the full thing in half. Roll over this with the rolling pin to flatten down and lengthen.

Then repeat the folding in of the edges and folding in half. This will create a small square.

From here evenly roll the dough square into a large rectangle. Roll as thin as possible, turning and flipping the dough and re-flouring as needed. Plenty of elbow grease will be required to get the pasta dough nice and thin.

Sprinkle the thinly rolled out dough generously with the semolina to stop it sticking to itself when making pasta strips. Then roll the full rectangle of dough into a tube shape, trim off the untidy ends then cut into: half cm strips for tagliatelle; 1mm thin strips for spaghetti; or one and a half cm strips for pappardelle.

Take the ends of the sliced strips and pull upwards allowing the weight of the dough to unravel the strips.

Alternatively, leave the dough flat and cut out squares with a square pasta cutter and pinch into farfalle (butterfly) pasta shapes. Or why not have a go at making your own ravioli.

If you aren't ready to cook your pasta right away, its important that you don't let it dry out. Roll up your raw strips of pasta into nests and place onto a semolina-dusted tray along with any pasta shapes. Cover with a damp cloth until ready to cook.

For best results cook right away: Place a pan of water on a medium heat and add a good helping of sea salt to season the water. Bring to a rolling boil and then carefully add your pasta. Immediately stir with a wooden spoon to check nothing has stuck to the bottom. Boil at a tremble for 3 minutes, then drain and serve. (If you are serving with a sauce - ladle out some of the pasta water into your sauce to add to the consistency).