Egg Pasta

Method

1. On a work surface, mound 200g of double zero flour and make a well in the center.
2. Crack 2 eggs into the well and add a pinch of salt.
3. Beat the eggs with a fork, gradually incorporating the flour from the sides until a shaggy dough forms.
4. Knead the dough by hand on a lightly floured surface for about 5–10 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
6. Divide the rested dough into smaller pieces and roll each piece with a rolling pin on a floured surface to your desired thickness (Roman-style is slightly thicker).
7. Lightly dust the rolled sheet with flour, then fold the sheet halfway from one side and then from the opposite side to create a flattened log.
8. Cut the log crosswise into strips: narrow for fettuccine, wider for pappardelle.
9. Gently unroll the strips and dust with flour to prevent sticking.
10. Spread the pasta on a floured tray or hang to dry until ready to cook.