Add the eggs and beginning mixing into the flour until a stiff dough forms, kneading about 10 minutes. You want the dough to be stiff, but a smooth texture. Knead until it becomes nice and pliable.
If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
Place the dough in a bowl and cover with plastic wrap. Rest for 45 minutes, which allows the gluten to relax, absorb the water, and enables the dough to be rolled as thin as possible.
Once the dough has rested, divide it into four pieces.
Dust your work surface with flour. With a rolling pin, roll the dough into a flat circle. The thinner the better, since it will plump up during the boiling phase.
Cut the pasta into strips. Go thick for Pappardelle, a little thinner for fettuccine. You can also cut into squares for ravioli. (It's difficult to get anything thinner than fettuccine size without a pasta machine).
Boil water in a large pot with some salt. Add pasta, and cook about 4 minutes, or until al dente (slightly firm but cooked).
To save for later, air dry the pasta on a drying rack or baking sheet for a couple hours, or until dry enough to transfer without sticking to anything. Refrigerate the pasta for 3-5 days or freeze for up to a month.
Keyword Italian food, Italian recipes, noodles, pasta