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1.
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Form the flour into a big well on a clean work surface.
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Crack the eggs into the well along with the salt.
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With a fork, break up the eggs while slowly incorporating the flour.
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Avoid breaking the well so that the egg doesnt run all over the place.
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Once a soft dough starts to form, bring it together with your clean hands into a firm ball of dough.
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2.
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Knead the ball of dough for 3-4 minutes to completely make it uniform and smooth.
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Then wrap it in plastic and set it aside to rest for an hour.
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This allows the gluten in the flour to relax and makes the dough tender.
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3.
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Once it is rested, unwrap the dough and cut it in half.
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Either with a stand mixer pasta roller attachment or a hand roller, keep rolling out the first half until it is so thin that you can almost see your hand through it.
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It will be too long to work with by this point, so cut the rolled out sheet in half.
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Repeat with the other half of the dough ball.
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4.
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Cut the pasta dough into the desired shape.
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The stand mixer rolling attachment also comes with a spaghetti cutter and fettuccine cutter.
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You could also hand cut ravioli or pappardelle.
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The pasta-bilities are endless!
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5.
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Once you finish rolling out and cutting the pasta, cover it with a tea towel while you bring a pot of water to a boil.
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Then just boil the pasta for 2-3 minutes until it is tender.
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Thats another great thing about fresh pasta.
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It cooks much faster than dry pasta!
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I always like to get cooked pasta into the pot of whichever sauce I am making and let it absorb the sauce for a minute, then just plate it and serve.
