Add flour and salt to a bowl then combine

Add eggs and oil then bring mixture together until a dough has formed

Knead dough until smooth (approximately 3 minutes)

Wrap in cling then allow to rest for 20-30 minutes

Cut dough in half then roll out as thin as possible on a floured surface

Trim ends to make a rectangle

Dust rolled out pasta sheet liberally with flour

Fold sheet in half then cut into half inch strips (fettucine type shape)

Separate/ loosen pasta as you cut

Dust pasta with flour and place on parchment paper or hang on a pasta rack to dry. You can store the pasta chilled in the refrigerator for one day or in the freezer for one month.

Bring a pot of water to a rolling boil

Add a pinch of salt then cook pasta for 1 minute

Serve hot & enjoy

Add olive oil to a pot then add aniseed and allow to toast for 30 seconds

Add garlic then allow to sauté for 30 seconds

Add eggplant then add salt, black pepper and Italian seasoning

Mix well then sauté for 2-3 minutes

Add tomato paste then sauté for 5 minutes

Add water, cover then reduce heat and cook for 30 minutes

Serve with pasta & enjoy