1. Pile the flour and the semolina in a large bowl and make a well in the center. Separate eggs and add the yolks to the well. Add extra-virgin olive oil and water to the well. With a fork whip up the yolks until smooth, then gradually bring in the flour in from the outside until it becomes too hard to mix. Get your floured hands in there and bring it together into a ball of dough, then knead it on a flour-dusted surface for 4-5 minutes or until smooth and elastic (add a touch more of water or flour if needed). Wrap in cling film and leave to relax for 30 minutes (best to refrigerate in hot weather).

2. Divide pasta dough into 4 pieces, covering everything with a clean damp tea towel to stop it from drying out. You can roll it to your desired thickness (about 1mm) with a rolling pin or a pasta machine. Finally, cut into large ¾cm strips either by folding flour-dusted sheets, then cutting using a knife (or using the attachment on your machine). Twirl the noodles into little nests. Dust the nests liberally with flour (or semolina) to stop them from sticking.

3. Cook the tagliatelle within a few hours in boiling salted water for about 3 minutes or until al dente, before tossing it in your favorite sauce.

4. To freeze the pasta, layer the tagliatelle flat on a tray lined with parchment paper and freeze for 1 hour until solid, then transfer into a freezer bag and freeze for up to a month.

​P.S. There are a number of sauces you can top your tagliatelle with, but my all-time favorite is definitely my slow-cooked lamb and lentil ragu. Now, you’d never want to go back to store-bough pasta again :)