This recipe delivers silky, delicate dough that's endlessly adaptable to any number of pastas—simply adjust the shape, size and thickness of your noodles. For easy rolling, a pasta machine or a stand mixer attachment can be found in most kitchen supply stores.
- Prep time 15 minutes
- Total time 35 minutes
Mound flour on work surface; make well in centre. Crack eggs into well; sprinkle with salt. Using fork, beat eggs. Starting at inside edge and working around well, gradually stir flour into egg mixture until soft dough forms. Sift flour remaining on work surface; discard any bits of dough.
On lightly floured work surface, knead dough, dusting with some of the reserved flour, until dough is smooth, elastic and no longer sticky, about 10 minutes. Shape into disc; wrap in plastic wrap. Let stand for 20 minutes.
Cut dough into thirds; roll or press each into 5-inch (12 cm) wide sheet. Dust with reserved flour. Cover with damp towel (to prevent drying out).
Makes 1 batch dough.