Perfect Fresh Pasta
- 600g flour
- ¾ tsp salt
- 6 large eggs, lightly beaten
- Mix the flour and salt in a medium bowl. Make a well in the centre and add the eggs.
- Use a fork to gently incorporate the egg yolks into the flour until a dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes or until the dough is soft and silky.
- Cover with plastic wrap and rest in the fridge for 30 minutes before rolling out.