Make the dough: On a clean surface, pile the flour into a mound. Create a well in the center and crack in the eggs.

Combine: Using a fork or your fingers, gently whisk the eggs, gradually incorporating flour from the edges until a shaggy dough forms.

Knead: Bring the dough together with your hands and knead for about 5 minutes until smooth and elastic. If it feels dry, add a few drops of water.

Rest: Wrap the dough in cling film and refrigerate for at least 30 minutes (up to 18 hours).

Roll out: Divide into 4 pieces and roll each one thinly on a floured surface. Aim for paper-thin sheets.

Cut the pasta: Fold the dough loosely and slice into strips for fettuccine or thinner for tagliolini. Toss lightly in flour to prevent sticking.

Dry: Lay out the pasta on a tray or rack and let it air dry for 30 minutes before cooking.

Cook: Boil salted water in a large pot. Add pasta and cook for 2–3 minutes or until it floats to the surface.

Serve: Drain and toss immediately with your favorite sauce or butter.