We're here to teach you how to make egg pasta by hand (don't worry - it's easy). It's so much better than box pasta and just two ingredients!
Measure or weight your flour on to a kitchen scale. If you don't have a kitchen scale, make sure you aren't packing the flour tightly. Pour flour onto a clean surface in a pile, use your fingers to create a well in the center.
Crack eggs into the center of the well. Use a fork to whisk the eggs, incorporating flour until a loose batter forms.
Use a bench scraper to scrap and fold flour into the eggs, do this quickly as the eggs will want to spill out. Continue to fold and scrape until a shaggy dough forms. (It will look a bit like biscuit dough.)
Use your hands to knead the dough for about 5 minutes. If you feel like the dough is going to tear, you can slightly wet your hands and start to knead again. At the end of 5 minutes the dough will have some texture to it, but will hold together and the seam will stick together. Wrap tightly in plastic and let sit for 20 minutes.
After 20 minutes, unwrap, use a sharp knife to cut in half, knead each half for about 5 minutes until the dough is smooth and looks like playdough. Roll into a ball and pinch the seam together. Wrap tightly in plastic and repeat with the other half. Let sit for 2 hours at room temperature or overnight in the refrigerator.
After 2 hours, unwrap one side of your dough, lightly dust your surface and rolling pin with flour. Roll out your dough, starting in the center and working to the edges, creating a very thin even sheet of dough.
Cut your dough into any shape you like (check out the video above for examples of different cuts)! Toss your pasta in flour to prevent it from sticking together.
Heat a large pot of boiling water over medium-high heat, add a lot of salt. Add pasta to the water, stir, and cook until the pasta rises to the top (about 2-3 minutes). Drain and season in any way you desire.
* After shaping pasta, you can freeze it and cook it at a later time.