1. Put the flour in a mound on a work surface (ideally marble) and make a well. Put in the butter, icing sugar and salt, and mix these ingredients together with your fingertips.



2. Gradually draw the flour into the centre and mix with your fingertips until the dough becomes slightly grainy.



3. Again, make a well and add the eggs. Work them into the flour mixture, using your fingertips, until the dough begins to hold together.



4. When the dough is well amalgamated, knead it a few times with the palm of your hand until smooth. Roll the dough into a ball, wrap in cling film, and rest in the fridge for 1-2 hours before using.



5. When the dough is rested and you are ready to use it, unwrap and roll out on a lightly floured clean surface to a 2-3mm thickness.