Measure the flour and salt out onto a wooden board and make a well in the centre for the eggs. crack eggs into flour

Crack the eggs into the well, and give them a good stir with a fork to lightly beat them before mixing them into the flour.

Once you have mixed in most of the flour, you can start kneading the dough with your hands; you may not need all of the flour, depending on the humidity in the air and the moisture content of the flour, size of the eggs, etc. The dough should be soft and pliable, but not too sticky. When you have been kneading for a couple of minutes, the dough should start to feel smooth, and you shouldn't need to add any more flour to keep it from sticking to your hands. Keep kneading for a few more minutes until the dough feels uniformly smooth and is starting to feel a bit stretchy.

Place the dough in an oiled bowl, cover bowl with a damp cloth and let rest for about an hour.

During this time, you can prepare your sauce and fillings, etc. for your pasta.

When the pasta resting time is over, place a large pot of water on the stove to boil, ready to cook your pasta.

Remove the dough ball from the bowl and place it on a lightly floured smooth surface for rolling out. As you are rolling, keep checking to make sure it's not sticking to the counter below, and keep turning and flipping the dough over to make sure it's being rolled uniformly. Roll until it becomes thin and transparent, about 1/16th of an inch thick. Now you can cut it with scissors or a sharp knife into any shape you like.

Then drain and proceed with your chosen recipe, whether it's just tossing it with some sauce, or baking in a lasagna or cannelloni.