Fresh Egg Pasta

Preparation

• • In a large bowl, combine the flour and salt. Form a well at the centre of the flour. Crack the eggs into the well. Using a fork, lightly beat the eggs while gradually incorporating the flour. Once the dough becomes too thick to work with the fork, continue with your fingertips and then your hands.
  • Do not use more flour than necessary. There may be a few extra tablespoons leftover, or you may need to add a bit of flour, depending on the moisture content of the flour and the size of the eggs.
  • On a work surface, knead the dough for 10 minutes. At this point the dough will become smooth and should no longer be sticky. If it is sticky, add a small amount of flour and continue to knead.
  • Cover the dough in plastic wrap. Let rest for 30 minutes at room temperature or refrigerate and use the following day. If chilled, let the dough sit out for 15 minutes before using.