Pasta 250g Flour

Instructions

1. Start by pouring the flour onto a clean, flat surface, creating a mound with a well in the center.

2. Crack the eggs into the well and add a pinch of salt for flavor.

3. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough begins to form.

4. Begin kneading the dough with your hands, adding water a little at a time if needed to bring the dough together. Keep kneading until the dough becomes smooth and elastic, about 10-15 minutes.

5. Once the dough is ready, wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

6. After resting, divide the dough into smaller portions for easier handling.

7. Roll out each portion of dough with a rolling pin or pasta machine until it reaches your desired thickness. You can go as thin as you like for delicate pasta or keep it slightly thicker for a heartier texture.

8. Once rolled out, cut the pasta sheets into your preferred shapes - whether it's long strands of spaghetti, wide fettuccine, or fun shapes like farfalle or ravioli.

9. As you cut the pasta, dust the pieces lightly with flour to prevent sticking.

10. To cook the pasta, bring a large pot of salted water to a boil. Add the fresh pasta and cook for just a few minutes until al dente. Fresh pasta cooks much faster than dried pasta, so keep a close eye on it to avoid overcooking.

11. Once cooked, drain the pasta, reserving a little pasta water if needed to loosen the sauce.

12. Serve your freshly made pasta with your favorite sauce, whether it's a simple tomato and basil sauce, a creamy Alfredo, or a traditional pesto. Freshly grated Parmesan cheese on top is always a good idea!