Fresh Pasta Dough

1. Form the flour into a big well on a clean work surface. Crack the eggs into the well along with the salt. With a fork, break up the eggs while slowly incorporating the flour. Avoid breaking the well so that the egg doesn’t run all over the place. Once a soft dough starts to form, bring it together with your clean hands into a firm ball of dough.
2. Knead the ball of dough for 3-4 minutes to completely make it uniform and smooth. Then wrap it in plastic and set it aside to rest for an hour. This allows the gluten in the flour to relax and makes the dough tender.
3. Once it is rested, unwrap the dough and cut it in half. Either with a stand mixer pasta roller attachment or a hand roller, keep rolling out the first half until it is so thin that you can almost see your hand through it. It will be too long to work with by this point, so cut the rolled out sheet in half. Repeat with the other half of the dough ball.
4. Cut the pasta dough into the desired shape. The stand mixer rolling attachment also comes with a spaghetti cutter and fettuccine cutter. You could also hand cut ravioli or pappardelle. The pasta-bilities are endless!
5. Once you finish rolling out and cutting the pasta, cover it with a tea towel while you bring a pot of water to a boil. Then just boil the pasta for 2-3 minutes until it is tender. That’s another great thing about fresh pasta. It cooks much faster than dry pasta! I always like to get cooked pasta into the pot of whichever sauce I am making and let it absorb the sauce for a minute, then just plate it and serve.