Step 1

Place flour in a large mixing bowl. Break all 6 eggs in a small bowl. Create a crater in the middle of the flour and add the eggs.

Step 2

Using a fork mix flour and eggs and once it starts to create a doughy mixture, mix it together with your hands. If the flour is not completely binding with the eggs, you can add a little water to get the right consistency.

Step 3

Create a ball of dough from the mixture, dust with some flour and cover with a damp paper towel or kitchen towel.

Step 4

Preheat oven to 350F degrees.

Step 5

Cut the dough into 4 pieces. Take one piece of the dough you have previously cut and roll it using a rolling pin, until paper thin. Transfer to a cookie sheet. Place in the oven for a few minutes to dry out a little. Once the dough seems dry but still soft and doesn't crack, transfer it to a cutting surface and cut it in long rectangles 3 inches wide, or wider if you prefer longer pasta. Stack the rectangles on top of each other and start cutting thinly the sheet in width.

Step 6

Now that you have the thin angel hair noodles spread them on a sheet placed on a flat surface to completely dry out. The pasta shouldn't be wet, otherwise it won't store well.

Step 7

Repeat the steps for the remaining dough balls.

Step 8

For cooking the pasta: bring a large pot of water, salt and a splash of olive oil to a boil. Cook pasta for 2 minutes and drain. Mix in a small amount of olive oil to prevent sticking.

Step 9

For storage: after the pasta is completely dry, transfer to a paper box, cover it and store in a dry place for up to 3 months.