pasta (not vegan)rating:
8-10oz (250-300g) plain flour
1tbsp olive oil
Tip the flour onto a clean work surface in a pile.
Make a well in the centre of the flour and break the eggs into it. Also, add the oil into the well.
Using your fingers, gradually work in the flour from the edges and knead together until you have a soft, smooth dough.
Knead the dough (as you would knead bread) for about 10 minutes. Add a little flour if it's very sticky.
Wrap the dough in clingfilm and leave to rest for at least 30 minutes.
After the dough has had time to rest, roll it out with a rolling pin onto a floured surface (as thinly as posible) into a large rectangle (or a few if it doesn't fit!).
For stuffed pasta (e.g. ravioli, tortellini), this must be used immediately. For all other purposes, put the rolled out sheet(s) of pasta in between clean tea towels for 10-15 minutes until dry to the touch.
The pasta can then be cut to shape as required and used immediately, or dried out further and stored for a later date.
If used immediately, the pasta should not be cooked for longer than 5 minutes in boiling water (unless it's in another recipe, like lasagne, where the pasta takes longer to cook anyway...), otherwise it'll fall apart.