Place the flour on the table and make a small hole in the middle.

Put salt in the hole and crack the eggs into the hole.

Carefully whisk around with a fork. Gradually push the flour towards the egg mixture while whisking with the fork.

When you are about 2/3 through with the flour, you will need to take over with your hands.

Knead it all well for 5 - 10 minutes. Preferably use the heel of your hand; it makes it less strenuous. The surface should become completely smooth and neat.

Then brush the dough with olive oil.

Place the dough in a bag or wrap it in plastic wrap and let it rest for half an hour.

Sprinkle flour on the table and roll out the pasta dough. When it is rolled out as thin as you think is possible, sprinkle flour on the rolling pin and place the dough over the rolling pin.

Roll the rolling pin over the table a few times with light pressure. If you think the pasta needs to be thinner, simply repeat the process of sprinkling flour on the rolling pin, placing the dough over the rolling pin, and rolling a few times over the table.

When you are satisfied with the thickness, sprinkle flour on the table and roll out the pasta dough on it.

Now it's time to cut the pasta into strips. It's easiest to fold the pasta dough over itself and then cut. You decide the width of the pasta ribbons.

Boil the pasta in lightly salted, boiling water with added olive oil. After 4 minutes, the pasta is ready.

Mix all ingredients, preferably in a mortar. Add the olive oil little by little, but use 1/2 - 1 deciliter.

Score the skin and season with salt and pepper.

Place the duck breast on a hot pan and fry it for 5 minutes on the skin side.

Reduce the heat, turn the breast over to the meat side, and let it fry for another 5 minutes.

Remove it from the pan and let it rest for 5 minutes before slicing. The cooking times are approximate, as it depends on the thickness of the duck breast.

Slice the duck breast and sprinkle with flaky salt.