Homemade Egg Pasta Dough

On a clean work surface, pour the '00' flour into a mound.

Create a large well in the center of the flour mound.

Crack the eggs directly into the well.

Using a fork, gently beat the eggs and begin to slowly incorporate the flour from the inner walls of the well. Continue until a thick, paste-like consistency forms.

Use a bench scraper to fold the remaining flour into the egg mixture until a shaggy dough comes together.

Begin kneading the dough with your hands. Use the heel of your hand to push the dough away from you, then fold it back over itself.

Continue kneading for about 10 minutes, using a 'knead, knead, turn' technique: perform two kneading motions, then rotate the dough 90 degrees. This helps create a smooth surface.

The dough is ready when it's a smooth, soft ball that springs back slowly when poked.

Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes before rolling out.