Make a large well in the middle of the flour with your hand.
Crack the eggs and place them in the flour well.
Use a fork to mix together the eggs while taking in some of the flour and mixing it in. (Be careful not to break the flour wall otherwise the egg will run outside of the flour).
Once you have incorporated enough flour into the egg, it will become pasty. At this point you can use your hands to finish mixing the dough.
Knead the dough until the flour is a nice and smooth. If you poke the dough, it should spring back.
Wrap the dough with plastic wrap and let it sit for a minimum of 30 minutes. (You can leave it in the refrigerator overnight too).
Roll out the dough either by hand or if you have a pasta machine, start sheeting it out. In order to strengthen the gluten, roll out the dough once, fold it in thirds, roll it out again, fold it in thirds, roll it out again, fold it in thirds, and continue rolling it out to your desired thickness.
Once you achieve your desired thickness, begin cutting or shaping your pasta.
If you don't want to get your hands dirty or use the manual method for mixing your dough, you can place your ingredients in a stand mixer and use the dough hook attachment. I like to use my hands because I like to feel the pasta and make sure it's the right consistency. Do whatever you feel most comfortable with.
Standard Pasta Dough https://joeeatsworld.com/how-to-recipes/standard-pasta-dough/ September 19, 2019