Step 1

Mound the flour onto your work surface and make a large well in the center. (Tip: I use my measuring cup to carve out a deep, perfect well about 5 inches in diameter.)

Step 2

Crack each egg into the well, followed by the remaining ingredients in your chosen pasta recipe.

Step 3

Using a fork, beat the eggs and oil (plus any herbs, vegetable juice, or squid ink, if using) until well combined.

Step 4

Little by little, add the flour to the egg mixture and beat until all of it is incorporated. Mix the dough with your fork until it begins to take shape and you can gather it into a loose ball.

Step 5

With your hands, start kneading the dough. It will feel soft and jiggly at this stage, but keep kneading for about 10 minutes until the dough firms up. I like to push the dough down and out with the heels of my hands, then fold it back over onto itself, rotate a quarter-turn, and push down again.

Step 6

When your dough looks smooth and no longer feels sticky, shape it into a ball and cover with a kitchen towel to keep it from drying out. Let the dough rest for at least 30 minutes.

Step 7

Cut the dough into quarters. Keep the rest of the dough covered with a towel while you work on each piece.

Step 8

On a floured surface, roll out the dough as thin as you can get it — you should be able to see your hands through the pasta sheet when you pick it up. Dust liberally with more flour to prevent sticking.

Step 9

Fold the pasta sheet a few times over itself (as if you were folding a letter) and cut it to your desired width. (See Notes below.)

Step 10

Shake the noodles out, toss with a little flour, then let them rest in loose mounds on a towel while you roll out the remaining dough.

Step 11

When you’ve finished cutting all the noodles, simply drop them into a boiling pot of salted water. Fresh pasta cooks in 2 to 5 minutes, depending on thickness.