Cook fresh pasta in salted, boiling water until al dente. Fresh pasta cooks much quicker than dried pasta.
Place the flour and salt on a flat, sturdy work surface. Make a well.
Crack the eggs into the center.
Break the yolks with a fork and slowly work in the flour.
Note: If you work too fast the eggs will spill out and make a mess. Do the job by slowly working the dry ingredients in so the liquid has a chance to make a dough with the flour.
Continue mixing in the sides until the eggs are worked in and a dough is formed.
Bring the dough together to form a ball.
Knead the pasta dough about 10 minutes until the dough is smooth and elastic.
Roll the dough using a pasta machine or roll out with a rolling pin and cut into flat noodles. Boil as directed, and serve hot with desired sauce.
- 1.0c All-purpose flour
- 3.0 Large eggs
- 0.0tsp Salt