Directions

1. In a bowl, mix together the flour and salt. Pour out onto a clean work surface.

2. Start by making a well large enough to fit all your eggs in the enter of your pile of flour. Crack the eggs one by one into the well, making sure they don't spill over the sides.

3. Using a fork, gently break up the egg yolks. Begin gently whisking the eggs, pulling in small amounts of flour at a time from the edges of the well.

4. Continue mixing in small amounts of smaller at a time to the eggs with your fork, working in a circular motion. Make sure there are no lumps and all the flour is incorporated before grabbing more from the edges of your well to mix in.

5. Eventually, your dough will become too stiff to continue mixing with a fork. At this point, begin kneading. Knead the dough for 5-8 minutes, until smooth and silky.

6. Form dough into a ball and place on counter under an overturned bowl to rest for at least one half hour. If resting longer, wrap in plastic wrap to ensure it doesn't dry out.

7. Pasta dough can be made in advance and stored in the fridge for up to 3 days, or in the freezer for up to 1 month.