300 gr. (10.5 ounces) flour (50% all purpose / 50% durum wheat flour)
1 - Make a volcano with flour on your work surface and pour the eggs inside.
2 - Fold the eggs into the flour with a knife or a fork
3 - taking care to keep the eggs inside the volcano
4 - Until completely amalgamated.
5 - At this stage knead the dough with your hands for about 10/15 minutes
6 - until it is smooth and elastic.
7 - If you have a pasta machine, cut the dough into 2 or 3 pieces.
8 - Place the rollers at the maximum distance
9 - Crank the dough through the roller in position (1) several times, folding the stripe of pasta.
10 - Then continue rolling the stripes of pasta in the other positions once or twice only.
11 - Lightly flour the stripes every time you roll them.
12 - When all the stripes are passed through the last position of rollers,
13 - they can be cut into different shapes, like tagliatelle, tagliolini, or rectangular/square pieces to make lasagne or ravioli.
14 - Portions of pasta fresca can be frozen in food bags ready to use. Cooking time is very short, just a few minutes in salty boiling water.