Fresh Egg Pasta

Method

1. Prepare the dough by pouring flour (100g per egg) onto a work surface and forming a well.
2. Crack the eggs into the center of the well. Do not add salt to avoid white streaks.
3. Using a fork, beat the eggs and gradually incorporate the flour from the inner edge of the well.
4. Once the liquid is absorbed, clean the fork and continue kneading by hand, using the palm of your hand.
5. Knead for about 10 minutes, pulling the dough in all directions without tearing it. A porous surface like wood is ideal.
6. When the dough is smooth, wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
7. After resting, roll out the dough using a pasta machine, stopping at the second-to-last thickness.
8. Use the rolled sheets to cut your desired shapes: tagliatelle, pappardelle, tagliolini, quadrucci, maltagliati, or fresh pasta for ravioli, tortellini, and lasagne.
9. For shapes that require stacking (long pasta or quadrucci), let the sheets dry sprinkled with semolina for a few minutes per side before cutting.
10. To make nests, fold the sheet with the fold on top, then cut with a rolling pasta cutter; for quadrucci, cut in the opposite direction.
11. Any leftover trimmings can be used as maltagliati, the beloved 'recovery' shape.