Make the flour well

• Mound the flour on a clean work surface and make a well in the centre.
• Crack the eggs into the well.

Knead the dough

• Beat the eggs with a fork, gradually drawing in the flour from the edges.
• Bring everything together into a rough dough.
• Knead until smooth and velvety, about 10 minutes.

Rest the dough

• Wrap the dough tightly and let it rest so the gluten relaxes.
• Do not rush this step.

Roll out the pasta

• Dust the work surface with flour and roll the dough out thinly and evenly.
• Work with patience to keep the sheet smooth.

Shape the nests

• Cut the sheet into ribbons.
• Twirl the ribbons into small nests and dust lightly with flour.

Cook the pasta

• Boil the nests in salted water until al dente.
• Serve with a cream sauce or simply butter and parmesan.