On a clean marble or wooden work surface, pile your flour into a mound.

Make a well in the centre of the mound large enough for the 2 eggs.

Crack the eggs into the well.

Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour. As the mixture thickens, start using your hands with a scrapper to continue incorporating the flour.

If needed, drizzle a small amount of warm water and continue mixing until you have a ball of dough.

Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.

Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.

Roll the dough back into a ball and repeat the stretching and knuckling process, using more flour if needed to prevent any stickiness.

Repeat the process for about 10-20 minutes until the dough is smooth and silky.

Roll the dough into a smooth ball.

Place the dough in a small bowl and cover with a cloth or plastic wrap.

Let the dough rest for at least 30 minutes at room temperature, or up to 1 day in the refrigerator.

If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.

Lightly flour your surface.

Shape the dough into a rough circle.

With a rolling pin, begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge. You can also use a pasta machine here.

Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is ⅛ inch thin or less. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin.

According to Italian tradition, the sheet of dough should be transparent enough to read the text beneath.

Place a dough, now called a sfoglia, onto a clean and lightly floured work surface.

Roll the dough over itself a few times carefully, ensuring there is enough flour so it doesn't stick. Trim the end edges to be even, then cut into approximately 6mm wide strips.

Gently lift the pasta strips in the air and place them carefully onto a dishtowel, make sure they are separated.

Repeat with the remaining sheets of dough.

At this point, you are ready to cook your pasta. If you made too much, you can always freeze your pasta for up to a month. Read all about taking care of your pasta creations in our ultimate guide to storing fresh pasta.

Now that you have succeeded in making incredible, fresh fettuccine, you're ready to combine with your sauce of choice!

Bring a large pot of water to a boil. Once boiling, add a generous amount of salt.

Add the pasta and cook for 3-4 minutes, or until al dente (taste a piece before removing from the water).

Strain the pasta and mix with sauce. Shave some Parmigiano Reggiano on top and enjoy!