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1
Place the flour in a large bowl with the salt. Create a well in the center, break the eggs into the well and add 1 tbsp of the oil. Bring together with your fingertips or a wooden spatula, once it resembles breadcrumbs, transfer onto a floured wooden board or work surface.
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2
Knead well, for 8-10 mins, add a little water if necessary 1-2 tbsp at a time. Keep the dough moving and turning, until it turns silky and smooth and not rough and floury. Return to the bowl and cover with a damp clean kitchen towel to rest at room temperature for 30 mins.
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3
Flour a work surface. Using a large rolling pin, roll out the dough to the larges, thinnest rectangle you can, keep moving the dough as you roll and add more flour underneath to prevent sticking. Cut into diamond shapes, approximately 2 x 2 1/4inches. Cook in boiling salted for 3-4 mins. Lift out with a slotted spoon and drain well.
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4
Meanwhile, heat a skillet, add the bacon and cook for 2-3 mins. Remove from the heat.
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5
Heat the remaining oil in a saucepan, add the mushrooms and scallions and cook for 2-3 mins, add the bacon to the pan and cook, stirring, for 1 min. Season to taste with salt and freshly ground black pepper. Serve with the pasta, sprinkled with grated cheese.
