300gramsall-purpose flour (or "00" flour for an even silkier texture)
3largeeggs (at room temperature)
Instructions
Make a well
Place the flour on a clean work surface. Make a well in the center and crack the eggs into it.
Combine
Using a fork, gently beat the eggs and slowly incorporate the flour from the sides until a shaggy dough forms.
Knead
Knead the dough for 8-10 minutes, until smooth, elastic, and no longer sticky. (Add a little flour if too sticky, or a few drops of water if too dry.)
Rest
Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes. This helps the dough relax and makes it easier to roll out.
Roll & Shape
Roll the dough out to your desired thickness (using a pasta machine or a rolling pin) and cut into your favorite shape - fettuccine, tagliatelle, ravioli, lasagna sheets, and more!
Notes
The Golden Rule: 100 grams of flour = 1 egg. Just scale the recipe up or down using this simple ratio.