The golden rule to make this pasta is 1 egg per 100g flour; you might need to add ½ an egg shell of water if the eggs are too small.
Sift the flour and the salt onto a bowl. Make a hollow in the middle, pour in the beaten eggs and knead until you obtain a smooth, pliable dough. It is essential that the dough rests for at least 20 minutes.
Roll out the dough on a floured surface, turning round for a couple of times and dusting with flour when necessary. Roll out as thinly as possible. Ideally it should be almost transparent.
Roll out the pastry sheet like a scroll and cut with a sharp knife into the required width as for pappardelle, tagliatelle and fettuccine. Spread out the pasta on a clean tea towel until ready for use. Fresh pasta takes far less time to cook than dry pasta. 3 – 4 minutes should be enough for it to be al dente.