Put the flour out on your work surface and shape it into a mound. Scoop out a deep hole in the center of the mound and crack your eggs into it.

Beat the eggs lightly with a fork, very gently bringing in more flour as you beat them.

Once the eggs are no longer runny, start working in flour with your hands until you have a well combined dough.

Keep adding more flour if it still feels too moist. HINT: A good way to tell is if you press your thumb into the center of the dough and if it comes out clean, no more flour is needed.

Clear off your work surface and knead the dough for 8 minutes. To knead – Push forward against it using the heel of your palm, keeping your fingers bent. Fold the mass in half, give it a half turn, press hard against it with the heel of your palm again, and repeat the operation. Make sure you keep turning the ball of dough always in the same direction.

When the dough is smooth and silky, wrap it in plastic wrap and let rest for at least 30 minutes or up to 2 hours. This step is also very important since the gluten must rest so that the dough can be stretched.

Unwrap, dust your hands with flour (don’t add more flour to the dough although it will seem moist), and knead for one minute more.

Open the pasta machine to the widest plain setting and lightly flour. Run dough through, fold into thirds and pass through again. Pass through 2-3 times more. Place the pasta sheet on a towel on the counter or table. Repeat for each of the dough balls keeping them in order.

Cut the pasta into strips by hand or using the settings on the other rollers. Lightly flour and run through. Spread the noodles out to dry for about 10 minutes.

When cooking pasta, bring a large amount of salted water to a rolling boil, and drop in pasta. Stir lightly. Cook only for about 1 minute or until al dente. Fresh pasta such as tagliatelle, linguine, and even wider pappardelle cooks incredibly quickly.

Stir cooked pasta into sauce and allow it to soak up the sauce. Serve hot.