Ingredients (1:1 ratio)

• 2 cups of all-purpose flour (plus extra for dusting)
• 2 eggs

This ratio serves about 2 people. Double or halve as needed!

1. Create a Flour Well:
On a clean work surface, pour the flour into a mound. Use your hand or a spoon to create a deep well in the center. It should resemble a crater—this is where your eggs will go.

2. Crack the Eggs:
Gently crack the eggs into the well. Use a fork to whisk the eggs, slowly incorporating a little flour from the inner walls of the well as you go. Pro Tip: If the eggs start to break free from the well, corral them with a bench scraper or your hands.

3. Form the Dough:
Once the mixture becomes too thick to mix with a fork, start kneading it with your hands. Gradually incorporate the flour until you form a shaggy dough.

4. Knead Until Smooth:
Push the dough away from you with the heel of your hand, fold it back, and turn it 90 degrees. Repeat this process for about 8-10 minutes until the dough is smooth and elastic. If it feels sticky, sprinkle in a little more flour.

6. Roll It Out:
Divide the dough into smaller portions. On a floured surface, roll out one portion at a time with a rolling pin. Roll from the center outward, turning the dough as you go, until it’s paper-thin (about 1mm or less).

7. Cut Your Pasta:
For tagliatelle or fettuccine, roll the dough into a loose cylinder and slice it into strips of your desired width. For pappardelle, cut wider strips. Unroll the pasta and dust lightly with flour to prevent sticking.