First make the pasta dough. Put the flour and salt in a bowl. Mix well. Make a well in the centre and add the eggs, egg yolk and olive oil. Use your fingers on one hand to mix the eggs and oil together. Gradually, but quickly mix with the flour and push together to form a dough ball. The dough should be elastic and not sticky. Knead the dough for about 5 minutes and then place in a bowl covered with cling film for 30 minutes before rolling it out.
Put the pasta dough on a lightly floured surface, cut in half and roll as finely and evenly as possible, you should be able to see the colour of your skin through it!
For Papradelle, heavily flour the rolled out pasta, roll up and cut into strips about 1 inch wide, Tagliatelle is half that size, and Fetuccine half of that..
Bring a large saucepan of salted water to the boil. Add the Papradelle and cook for 4-6 minutes until ‘al dente’. Drain, place back in the pan and add the sauce, cook for about 5 minutes so that the pasta absorbs the sauce.
Serve in warm soup plates, or plates and finish with chopped herbs.
