Mix eggs and oil in a small bowl with a small whisk or fork until combined. Add the wet and dry ingredients to a stand mixer (with a hook attachment) and mix on low until combined. If the dough is too dry, add a splash of water to bring the ingredients together.

Knead on low speed in a mixer for 20 minutes, wrap tightly in cling film, and allow to rest for at least an hour in the fridge. Finished products should be moist but tacky on the hands.

Make the pasta. Dust your work area with a generous pinch of flour on a clean surface. Using a rolling pin, roll the dough out until it fits in the pasta roller.

Starting on thickness 1, feed a quarter of the pasta dough through the roller on medium speed, dust the rolled pasta with flour after every pass through the roller.

Keep repeating until you have sheets of pasta about 2 mm thick.

Cut into random shapes with a kitchen knife or pasta cutter (avoid shapes bigger than 4 square cm).

Fresh pasta should cook in salted, gently boiling water for 2-3 minutes. Serve with Mushroom Ragu.