How to Make Homemade Pasta

Pour eggs into the middle of the well of the flour and add the salt on top of the eggs.

Using a fork or a small whisk, break up the eggs and scramble them with the salt.

Continue to mix the eggs, incorporating the flour a little bit at a time.

When the mixture is too thick or sticky to mix, fold the flour on top of the eggs and knead the dough until all of the flour is incorporated.

Knead the dough for 2-3 minutes until smooth and elastic and then wrap it tightly in plastic wrap.

Let the dough rest at room temperature for 30 minutes or for up the 24 hours in the refrigerator.

Use a pasta machine or rolling pin to roll the dough out thinly. Cut fresh pasta into the desired shapes.

Cut pasta can be dried for a bit on a pasta rack or on a floured towel in a single layer or it can be cooked immediately. If cooking the pasta immediately, make sure the cut pasta is well-floured and set in nests or small piles so it doesn’t stick.

Pasta can be cooked in a large pot of boiling salted water until al dente. Drain and serve with your favorite sauce.