Fresh pasta dough
Instructions:
- Mound the flour on a clean work surface; make a well in the center. Crack the eggs into the well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of flour has been incorporated, fold in the remaining flour using a bench scraper.
- On a clean work surface lightly dusted with flour, knead the dough until smooth and elastic, about 10 minutes. Wrap in plastic; let stand at room temperature 1 1 / 2 hours (or refrigerate overnight) before rolling out. The dough can be frozen in an airtight container up to 1 month.