Step 1

On a clean marble or wooden work surface, pile the flour into a mound.

Step 2

Make a well in the centre of the mound large enough for the 2 eggs.

Step 3

Crack the eggs into the well.

Step 4

Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour.

Step 5

As the mixture thickens, start using your hands with a scrapper to continue incorporating the flour until you have a ball of dough.

Step 6

Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.

Step 7

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.

Step 8

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.

Step 9

Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.

Step 10

Make back into a ball and repeat the stretching and knuckling process, using more flour if needed.

Step 11

Repeat the process for about 10-20 minutes until the dough is smooth and silky, then roll the dough into a smooth ball.

Step 12

Place the dough in a small bowl and cover with a cloth or plastic wrap.

Step 13

Let the dough rest for at least 1 hour at room temperature or up to 1 day in the refrigerator.

Step 14

If the dough has been refrigerated, let it stand at room temperature for at least 1 hour, then lightly flour your surface.

Step 15

Shape the dough into a rough circle and with a rolling pin, begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge.

Step 16

Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less