Make the dough

• Mound the flour on a clean work surface and make a well in the centre.
• Crack the eggs into the well and beat them lightly with a fork, gradually drawing in the flour.

Knead the dough

• Bring everything together into a firm dough.
• Knead until smooth and elastic, then wrap and let it rest.

Roll out the pasta

• Dust the work surface with flour and roll the dough out very thinly.
• Fold and cut into strips for tagliatelle or fettuccine, then unfold and dust with flour.

Cook the pasta

• Bring a pot of salted water to a boil.
• Cook the fresh pasta until al dente, then drain.