2 cups flour (see tip below) 1 teaspoon salt 3 large eggs Rolling pin Dough scraper/chopper

On a flat work surface, stir together the flour and salt in a mound.

Make a deep well in the center of the mound, making sure the walls are fairly thick but the well is large enough to hold three eggs.

One at a time, crack the eggs into the center of the well.

Stir the eggs in the center, gradually adding the flour from the walls until all the flour has been moistened.

Pull together the flour and eggs, kneading it into a ball.

Knead the ball of dough firmly with both hands.

Continue kneading until the ball is smooth and elastic; this will take about 15 minutes. It's hard to over-knead dough by hand, if you think it needs to be kneaded more, it does. This process creates a nice, chewy pasta instead of what would taste like boiled pie crust.

Once the pasta dough is smooth and elastic, form into a ball

Cover the dough and allow it to rest for at least one hour.

Divide the dough into 4 equal pieces. Cover the pieces you aren't working with to prevent them from drying out.

One at a time roll the dough pieces into very thin rectangles.

Fold the dough into a flat roll about two inches wide.

Cut the pasta into even ribbons, from 1/8-inch to 1/2-inch depending on preference. Stay consistent once you pick a size to insure that your pasta cooks evenly.

Unfurl the pasta into long noodles.

If you plan to cook immediately, move to step 16. If you want to dry for later use, either coil the pasta into loose nests and allow to dry, or hang the pasta over a drying rack, coat hanger, or other bar to dry until very brittle. Remember that no matter how you dry the pasta, this will be the shape it will need to stored in, very long pasta will need a very long storage container. You can place pasta nests into freezer bags and freeze for months.

Bring a pot of heavily salted water to boil (you want the water as salty as the sea). Add your fresh or dried pasta, boiling until al dente (this will take longer for dried pasta and only a few minutes for fresh).

Serve immediately with desired sauce.

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Homemade pasta

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Homemade pasta