Sift the flour into a large bowl and stir in the salt.

Make a well in the middle of the dry ingredients and add the eggs and 2 tablespoons of oil. Using a wooden spoon, stir in the eggs, gradually drawing in the flour. After a few minutes the dough will be too stiff to use a spoon and you will need to use your fingers.

Once all of the flour has been incorporated, turn the dough out on to a floured surface and knead for about 5 minutes, or until smooth and elastic. If you find the dough is too wet, add a little more flour and continue kneading. Cover with cling film (plastic wrap) and leave to rest for at least 15 minutes.

The basic dough is now ready; roll out the pasta thinly and create the pasta shapes required. This can be done by hand or using a pasta machine. Results from a machine are usually neater and thinner, but not necessarily better.

To make the taqliatelle by hand, fold the thinly rolled pasta sheets into 3 and cut out long, thin stips, about 1 cm (1/2 inch) wide.

To cook, bring a pan of water to the boil, add 1 tbsp of oil and the pasta. It will take 2 - 3 minutes to cook, and the texture should have a slight bite to it. Drain.

Mix together the butter, garlic and parsley. Stir into the pasta, season with a little pepper to taste and serve immediately.

Generally allow about 150 g (5 1/2 oz) fresh pasta or about 100 g (3 1/2 oz) dried pasta per person.