1. Make the Dough

Create a mound of flour on a clean surface and make a well in the center. Crack the eggs into the well, gently break the yolks, and start mixing. Slowly pull in flour from the edges until a shaggy dough forms.

2. Knead It

Once the dough comes together, knead with your palms until it’s smooth and elastic—about 10 minutes. This builds the gluten that gives pasta its perfect chew.

3. Let It Rest

Wrap your dough and let it chill in the fridge for 30 minutes. This helps relax the gluten, making it easier to roll out.

4. Roll It Thin

Divide the dough into four pieces. Flour your surface, then roll each piece into a thin sheet—aim for paper-thin if you can.

5. Cut the Noodles

Roll up the sheets, slice into ¼-inch strips, and give them a light dusting of flour so they don’t stick. Unravel the noodles and spread them out on a tray.

Let them air dry for at least 30 minutes before cooking.

6. Cook & Enjoy

Drop your fresh pasta into boiling, salted water and cook for just 2–3 minutes. Toss with your favorite sauce and dig in.