Pasta with eggs

Directions

1. Sift the flour into a mound on a work surface and create a large well. Depending on the humidity, you will need more or less flour: keep a small pile of flour to the side. ≈ 2 min
2. Crack the eggs into a separate dish to check their freshness, then pour them into the well. ≈ 3 min
3. Crack the eggs with a fork, starting with the whites, then mix in the yolks and gradually add the flour. Once the mixture thickens and no longer drips, knead it by hand. Form a soft, slightly sticky ball, adding more flour if needed. ⏱ ≈ 10 min
4. Place the dough between two shallow dishes to prevent it from drying out, and let it rest for half an hour. Thoroughly clean the work surface and your hands to remove any small, dry pieces. ⏱ ≈ 20 min
5. Roll out the dough on a lightly floured surface: if it sticks, simply move it around. Too much flour will make it sticky when cooked. The thickness depends on the desired shape. ≈ 4 min
6. Allow the sheet to dry completely. It is ready when, folded in half, it can be cut by sliding a finger along the fold. Then, overlap the two halves, aligning the drier outer edge with the wetter inner edge. ≈ 3 min
7. Roll the dough out and cut it into fettuccine-shaped strips. ≈ 10 min