Hand-Rolled Maltagliati

Make the dough: You can either dump the flour on a work surface, make a well for the eggs and combine them with your hands or a fork, or do the mixing directly in the bowl of a stand mixer.

When they are fully combined and form a ball, knead (again by hand or with a stand mixer) for 15 minutes. After kneading, wrap the dough in plastic wrap and set on the counter to rest for half an hour.

Roll and cut the pasta: After the rest period, break the dough up into 3 or 4 smaller balls. Dust a work surface with flour. With a rolling pin, roll the dough from the middle out to the edge, turning the dough 90 degrees after each pass. Continue rolling until you can see your work surface through the dough; this took me about 5 minutes per dough ball.

Use a sharp knife or pizza cutter to slice the sheets of dough into noodles of your desired thickness; I like 3/4 inch. If not cooking immediately, toss with a little cornmeal or semolina to keep the noodles from sticking and set aside on a baking sheet until you’re ready to use them.

Cook: Bring a large pot of water to a rolling boil and add a teaspoon of salt (fresh pasta will absorb a lot more salt than dried, so don’t go overboard). Add the pasta and cook until it floats to the surface, 1-2 minutes.

Remove the pasta with tongs and add it to whatever sauce you’re using. Toss to combine and serve immediately.