How to Make Homemade Pasta

Pour your flour onto a clean, flat work surface and create a deep, wide well in the center to hold the eggs.

The well acts as a containment vessel for the liquid ingredients. Ensure the walls of the flour mound are thick enough to prevent the eggs from leaking out onto the counter.

Crack eggs into the well and use a fork to slowly whisk them, gradually pulling in flour from the inner walls.

Take your time with this process to ensure a smooth transition from liquid to dough. Continue whisking until the mixture becomes too thick for the fork.

Use your hands to fold the remaining flour into the egg mixture and knead until a smooth, elastic ball forms.

Kneading develops the gluten necessary for the pasta's structure. Push the dough away from you with the heel of your hand, fold it back, and rotate it slightly, repeating for 10 minutes.

Wrap the dough ball in plastic wrap or cover it with a kitchen towel and let it rest at room temperature.

Resting allows the gluten to relax, making the dough much easier to roll out later without it snapping back. Do not skip this step.

Divide the dough into smaller sections and pass them through a pasta machine, starting at the widest setting.

Gradually decrease the setting on the machine with each pass until you achieve the desired thinness. The sheet should be translucent enough to see your hand behind it.

Run the thin pasta sheets through the cutting attachment of the machine or fold and cut by hand with a knife.

If cutting by hand, dust the sheets generously with flour, roll them into a loose cylinder, and slice into your preferred width. Unfurl the noodles immediately after cutting.