Step 1

To make the fresh dough , pour a little less than 3 cups (400 g) of flour into a bowl (it is best to keep a bit aside to add if necessary) 1 or directly onto a wooden pastry board for its porosity. Make a crater in the middle and add the whole eggs stirring 2 , with the fork and at the same time start to mix in the flour 3 .

Step 2

Once the liquid part has been absorbed, start kneading by hand 4 : transfer to the pastry board or a wooden surface and knead there for about 10 minutes, with the palm and vigorously, pulling it in all directions 5 but taking care not to tear it. Once the dough is smooth 6 ,

Step 3

wrap it in the plastic wrap 7 and let it rest at room temperature for at least 30 minutes. Then you can resume working the dough . Cut a piece with the pastry cutter 8 , taking care to keep the rest in the wrap so that it doesn't dry out. Flour the piece of pasta 9

Step 4

and pull it with the sheet maker 10 at maximum thickness and pass the dough between the rollers to obtain a thick first sheet 11 , fold the two edges of the sheet towards the center 12 .

Step 5

to give it a more regular shape 13 , then dust again with a little flour and pass it again between the rollers 14 ; once you have obtained a rectangular sheet, lay it on the slightly floured pastry board and trim the ends with a pastry cutter or a knife 15 ,

Step 6

then divide it into two parts 16 so that it can be handled more easily, going gradually to the thinnest thickness until it reaches the penultimate thickness 17 . At this point your fresh egg pasta is ready and you can make the pasta shape you prefer 18 : you can find all the instructions at the bottom of the recipe.