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1
Make the dough: You can either dump the flour on a work surface, make a well for the eggs and combine them with your hands or a fork, or do the mixing directly in the bowl of a stand mixer.
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2
When they are fully combined and form a ball, knead (again by hand or with a stand mixer) for 15 minutes.
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3
After kneading, wrap the dough in plastic wrap and set on the counter to rest for half an hour.
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4
Roll and cut the pasta: After the rest period, break the dough up into 3 or 4 smaller balls.
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5
Dust a work surface with flour.
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6
With a rolling pin, roll the dough from the middle out to the edge, turning the dough 90 degrees after each pass.
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7
Continue rolling until you can see your work surface through the dough; this took me about 5 minutes per dough ball.
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8
Use a sharp knife or pizza cutter to slice the sheets of dough into noodles of your desired thickness; I like 3/4 inch.
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9
If not cooking immediately, toss with a little cornmeal or semolina to keep the noodles from sticking and set aside on a baking sheet until youre ready to use them.
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10
Cook: Bring a large pot of water to a rolling boil and add a teaspoon of salt (fresh pasta will absorb a lot more salt than dried, so dont go overboard).
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11
Add the pasta and cook until it floats to the surface, 1-2 minutes.
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12
Remove the pasta with tongs and add it to whatever sauce youre using.
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13
Toss to combine and serve immediately.
