tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well
then gradually draw the flour into the eggs until the mixture comes together as a sticky dough. Knead the dough on a lightly floured work surface until all of the flour has been incorporated and the dough is smooth. Alternatively
blend the flour and eggs in a food processor until the mixture forms small crumbs. Tip it out onto a clean
lightly floured work surface and squish into a ball
then knead for a few minutes until smooth.
Wrap the pasta dough in cling film and chill for 20 minutes in the fridge.
Dust the rollers of your pasta-rolling machine with flour.
Cut the chilled pasta dough into 3 equally sized pieces and flatten them with the palms of your hand to a thickness of 1cm/½in.
Starting at the lowest (thickest) setting
feed the dough through the machine
turning the handle with one hand and holding the dough as it comes through the machine with the other.
Change the setting on the pasta machine to the next-thickest setting
flour it again and feed the pasta sheet through the machine again
as before.
Repeat this process 3 or 4 more times
flouring the machine and changing the setting down each time until the last but one setting. You should end up with a long sheet of pasta.
Repeat the rolling process with the remaining pieces of pasta dough.
Fold the rolled pasta sheets over into a manageable size
then cut them lengthways to form strips of linguine about 3mm thick. Hang the linguine over a rack so that it can dry out slightly while you make the ragu.
For the ragu
heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and fry for 2-3 minutes
or until softened but not coloured.
Add the carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes.
Add the beef mince and fry for 2-3 minutes on each side
