In the bowl of your stand mixer, add the flour.

Then crack the eggs and add them to the flour. Use a fork to whisk up the eggs and break the yolks. Then add the sourdough discard to the bowl.

Knead with the dough hook for 5-8 minutes or until a silky smooth dough forms. It will be quite tacky at first but as it continues to knead it will firm up. It should be slightly tacky to the touch when done kneading and feel smooth and elastic.

Cover the bowl and set aside to rest for 30 minutes to 3 hours at room temperature, or up to 2 days in the fridge.

Pour flour onto a clean working surface, make a well in the centre of the pile.

Crack the eggs into the well, and whisk them to break up the yolks. Add the sourdough discard.

Begin mixing the dough slowly scraping flour from the outsides of the well and combining with the egg and sourdough discard. Continue gradually incorporating flour until the liquid dough is thickened, then begin to fold the dough into the flour.

Knead the dough for 10-12 minutes, until an elastic dough forms.

Place the dough in a clean bowl, cover, and set aside for 30 minutes to 3 hours at room temperature, or up to 2 days in the fridge.

Generously flour a clean work surface. Prepare a baking sheet by generously sprinkling with flour, then set aside. If at any point, the dough is sticking to the counter or to the roller, add more flour! Clamp a pasta roller to your counter or table.

Portion the dough into 4-6 pieces. Keep the portions of dough you're not working in a covered bowl.

Press or roll the dough into an oval-shaped disc, flouring both sides well. Feed this through your pasta roller set on the widest setting.

Continue rolling the pasta dough through the machine as you gradually reduce the thickness of the dough one roll pass at a time. If the dough sticks to the work surface, dust it with flour on both sides. Flour is a good thing here!

Once the dough has reached your desired thickness, sprinkle it with flour again, then transfer the handle to the cutter attachment and feed the sheet through the cutting blades to cut your desired shape (fettuccini or spaghetti) OR leave it as a sheet for lasagna noodles. Sprinkle, or dredge the cut noodles in more flour to prevent sticking.

If you don't have a pasta drying rack, swirl the cut noodles into pasta nests and place them on the floured baking sheet to dry for at least 30 minutes. I like to turn mine over after 30 minutes and let them dry a further 20-30 minutes.

Repeat with the remaining pieces of dough.

Generously flour a clean work surface. Prepare a baking sheet by generously sprinkling with flour, then set aside. If at any point, the dough is sticking to the counter or to the roller, add more flour! Clamp a pasta roller to your counter or table.

Portion the dough into 4-6 pieces. Keep the portions of dough you're not working in a covered bowl.

Press or roll the dough into an oval-shaped disc, flouring both sides well. Roll the dough until it's about 1 - 2 mm thick. Add flour to the cutting board and rolling pin as needed to prevent sticking.

Once the dough is to your desired thickness, sprinkle it with flour again. Roll the dough into a loose, flat roll, from one short end to the opposite.

Slice across the rolled dough with a sharp knife or pizza cutter into even ribbons or strips. Unroll the noodles, sprinkle with flour again!

If you don't have a pasta drying rack, swirl the cut noodles into pasta nests and place them on the floured baking sheet to dry for at least 30 minutes. I like to turn mine over after 30 minutes and let them dry a further 20-30 minutes.

Repeat with the remaining pieces of dough.

To cook fresh homemade sourdough pasta, bring a pot of salted water to boil. Add a glug of olive oil to help tame the bubbles.

Add the homemade fresh pasta to the boiling water and cook, stirring often for 3-4 minutes or until cooked to your desired consistency.

Toss the sourdough pasta in your favorite sauce.