Place almond meal, flour and salt in a food processor. Pulse to combine. Add the eggs and oil and process for a minute or until the dough comes together to form a ball.

Generously sprinkle a medium ziplock bag or a piece of cling wrap with flour. Scrape the dough ball out into your bag / onto the cling wrap. Seal and refrigerate for at least 30 minutes or up to 8 hours.

Divide dough into halves. Working with one half at a time, scatter generously with flour and use your hands to press it into a rectangular shape about 1cm (1/2 inch) thick. This is to make it easier to feed into the pasta machine.

Roll through the thickest setting on your pasta maker, then keep dusting with flour and rolling through progressively lower settings until you are about 4 stops away from the finest setting (No 4 on my machine).

Cut the sheet into halves crosswise so it isn’t too long. Then pass each sheet through the cutting teeth. Drape over a coat hanger to hang while you repeat with the remaining dough.

To cook straight away, boil in salted water for 1-2 minutes or until soft. Drain and serve with your favourite sauce.

To freeze, allow pasta to dry on the coat hanger for 30 minutes to 2 hours. Form each length into a nest and place in a ziplock bag dusted generously with flour. Freeze until needed and then cook as per step 6 from frozen.