Fresh Egg Pasta

Method

1. On a wooden work surface, pour the flour onto the surface and create a well (a fountain) in the center.
2. Crack the eggs into the well. Using a fork, gently beat the eggs and gradually incorporate the flour from the inner walls of the well.
3. Once the mixture becomes too thick for the fork, use your hands to knead, slowly incorporating all the remaining flour.
4. Knead the dough for about 10-15 minutes until it is smooth and elastic. If the dough is too dry, add a tiny amount of water; if too sticky, add a little flour.
5. Wrap the dough in plastic wrap or cover with a bowl and let it rest at room temperature for at least 30 minutes (preferably 1 hour).
6. After resting, dust the work surface with flour or semolina. Place the dough on the surface and begin rolling it out with a rolling pin, starting from the center and working outward. Turn the dough occasionally to keep a rounded shape.
7. Continue rolling until the dough is about 1-2 mm thick and translucent. Dust with flour as needed to prevent sticking.
8. Option A - Tagliatelle: Fold the sheet of pasta into a loose roll, then cut crosswise into strips about 7 mm wide. Unroll the strips and dust them lightly with flour to keep them from sticking together.
9. Option B - Ravioli: Place small spoonfuls of filling (e.g. ricotta, Parmesan, basil, lemon zest) at regular intervals on one half of the pasta sheet, leaving space around each. Fold the other half over, press down around each mound to seal, then cut into individual ravioli with a pastry wheel or knife. Press the edges with a fork to seal.
10. Cook the fresh pasta in a large pot of boiling salted water for 2-5 minutes, depending on thickness. Drain and serve immediately with your favorite sauce.