Place flour and 1/2 tsp salt in a food processor. With the motor running,add eggs one at a time. Continue to process until the dough is elastic and firl [approximately 2 minutes]. If dough is not combined, add 1 tbsp water with the motor running. It may look grainy but with a little bit of kneading, it should come together well. Adjust with extra flour while kneading if a bit wet.

Turn dough out onto a flat, floured surface. Knead lightly and wrap in plastic wrap. Rest for 30 minutes. Cut dough in half. Lightly dust your work surface and rolling pin with dough. Roll one half away from you until it forms a 2-3 mm thick oblong shape. Give the dough a quarter-turn every few rolls. Repeat with the other half.

Dust sheets of dough lightly with flour. Fold in half and cut into long 5mm-wide strips. To cook, drop pasta into boiling, salted water for about 4 minutes, until just tender. Drain and toss with olive oil, parmesan and herbs. Serve immediately.