Making the pasta
Sift the flour and salt directly onto your working surface, we are not going to use a bowl.
Make a dip (or well as it is known) in the center, and pour in the oil, beaten eggs and half the milk or water.
Using your fingers gradually draw the flour into the liquid in the center, adding more milk or water as it is needed. Different flours will take up a varying amount of liquid so you may need slightly less or more than I have given above.
Continue kneading the paste together until you end up with a firm, smooth pasta dough.
Then cover with a cloth and leave it for 20-30 minutes to rest, while you make your choice of filling (see below).