Place the eggs and flour in a food processor. Pulse until it resembles a crumble (chunky couscous, as Erin said) and should hold together when you pinch some between your fingers.

If it is a little dry (I’ve never had to do this, but maybe if your eggs were small), add water a teaspoon at a time and pulse to combine.

Turn the dough out onto plastic wrap and press together into a disc. Wrap tightly and rest at room temperature for 30 minutes to an hour.

Divide the dough into 6 pieces. Work with one at a time and keeping the others covered.

Flatten the dough with your hands into a small rectangle and run through the rollers of a pasta machine on the widest setting. Fold in half and run through again, still on the widest setting. Repeat 4 or 5 times to develop the gluten.

Continue to run pasta through the machine, this time adjusting to a narrower setting each time (without folding it in half), until you get to the second or third narrowest width. Mine is a kenwood attachment and I finished on 8 out of 9.

Lay the sheet of pasta out on a lightly floured bench, and lightly dust the top side with flour.

Repeat process with remaining 5 pieces of dough.

To cut the sheets into strips, cut each sheet in half (so the half-length will be the length of your strips). Gently fold into thirds and cut into 2cm strips with a sharp knife. Unfold the parpadelle. Hang the pasta out on a pasta drying rack or a clothes horse until you are ready to cook it.

To cook the pasta, bring a large pot of water to a rolling boil. Salt generously. Carefully add the pasta and cook for about 4 minutes or until al dente, using tongs to detangle any strands that might stick together. Drain and use immediately.