Place the flour on the kitchen counter in a pile, and form a small well in the center. Crack the eggs into the well and sprinkle with salt.

Whisk the eggs together with a fork, and combine the flour with the egg mixture. Use the fork as long as you can, then switch to using your hands.

Knead the dough well with the heels of your hands - it takes 5 to 10 minutes.

The dough should be smooth on the surface.

Brush the dough with a little oil, and wrap it in plastic wrap. It should rest for at least 30 minutes.

Dust the counter with flour and roll out the pasta dough on it. At our place, we use a rolling pin.

It can be difficult to get it thin enough, but if you dust the rolling pin with flour and roll the dough around it, it can work a bit like a pasta machine.

Continue until you are satisfied with the thickness of the dough - it is important that the pasta is not too thick.

Now cut strips from your rolled-out pasta dough. If you fold the dough over itself, it can be easier to cut. Make sure you have plenty of flour on the pasta, so it doesn’t stick together.

The pasta should be cooked for 4 minutes in lightly salted, boiling water - remember to save 1 dl of the cooking water.

Meanwhile, dry-toast the pine nuts, so they are ready when you serve.

Take the salmon out in good time, sprinkle with a little salt, and let it sit on the kitchen counter for 15 minutes before frying it.

Remove the skin and fry the salmon for 30-40 seconds on each side in butter and season with salt and pepper.

Combine pasta, salmon, and pine nuts in the pot with the remaining pasta water.

Grate parmesan over and serve with a poached egg - here you can find a recipe for a poached egg.