Make the flour well

• Mound the flour on a clean work surface or in a bowl and make a well in the centre.
• Sprinkle the salt over the flour.

Add the eggs

• Crack the eggs into the well.
• Whisk the eggs with a fork, gradually drawing in the flour from the edges.

Knead the dough

• Bring everything together into a rough dough.
• Knead on a lightly floured surface until smooth and elastic.

Rest the dough

• Wrap the dough and let it rest at room temperature so the gluten relaxes.

Roll out the pasta

• Divide the dough into portions and roll each one very thin with a rolling pin, dusting with flour as needed.
• Cut into strips or shapes of your choice and dust lightly with flour so they don't stick.

Cook the pasta

• Boil the fresh pasta in salted water until al dente.
• Drain and serve with your favourite sauce.