On a clean surface, pile your flour into a mound and use your hands or a spoon to create a deep well in the center. Crack the eggs right into the well, and add the salt.
With a fork, gently whisk the eggs, slowly incorporating flour from the sides of the well. Keep going until the mixture becomes too thick to stir. At this point, switch to your hands and start kneading.
Knead the dough for 8–10 minutes until it's totally combined.
Wrap the dough in plastic wrap or cover it with a bowl and let it rest at room temperature for 30 minutes. Don't skip this step! It makes the dough much easier to roll out.
Cut your dough into four equal pieces. Work with one piece at a time and keep the rest covered so they don’t dry out. Then you can either roll it with a rolling pin or use a pasta roller—until the sheet is almost translucent. I have this pasta roller attachment for a KitchenAid mixer linked here.
Bring a large pot of salted water to a boil. Fresh pasta cooks much faster than dried pasta- just 2-3 minutes. Taste a piece to check for doneness, then drain and toss with your favorite sauce.
And that’s it! Have fun with different shapes and flavors—once you try it and see how simple it is to make, you’ll never want to go back to store-bought.
