• Pile the flour into a mound on a clean counter or cutting board. Crack the eggs into a bowl, use the bowl to create a well in the center of your mound of flour.
• Use a fork to gently break up the yolks of the eggs. Continue using the fork to start incorporating flour from the inside edge of the well of flour to the eggs.
• Once you are getting close to the walls of your flour mound being gone, switch to using your hand to bring the dough together. Knead until you get a smooth dough.
• Form the dough into a ball then flatten slightly, and wrap tightly with plastic wrap. Set this aside and let it rest for 30 minutes.

To Roll the Pasta with a Machine:

• Clamp your pasta machine firmly to a sturdy surface. Dust it and the work surface generously with semolina flour.
• Divide the pasta dough into 4 roughly equal sized pieces. Roll these into balls and cover with a clean towel. Working with one piece of pasta at a time, roll the pasta through the widest setting on your machine (setting 1).

  If at any point you feel it is becoming sticky, please dust with more flour.
• Fold the two ends of the pasta toward the center, having them meet, then fold that in half like a book. Feed this back through the pasta machine again, still on the widest setting.

  Repeat this process about three times, dusting with additional flour if it gets sticky, or until your pasta is very smooth.
• Take the prepared piece of dough and begin rolling it through your machine again. You'll put it through the machine at progressively thinner settings 2 times each. For example, you'd put it through the roller twice at Setting 2, twice at Setting 3, twice at Setting 4, etc... until you reach about 1mm thickness.

For Lasagna Sheets:

• Cut the sheets into roughly equal rectangular pieces.
• Gently pass the lasagna sheets through boiling salted water for about 1 minute, then dry on towels before using in lasagna.

For Tagliatelle or Papparedelle:

• Either use cutters that come with your pasta machine to cut these OR dust generously with semolina flour, then fold the two ends of your dough toward the middle, having them meet at the center. Dust again, and fold the dough in half like a book. Use a sharp knife to cut into 1 cm thick strips for Papparedelle or about 2/3 of a cm thick for tagliatelle.

To Form Pici Without a Machine

• Cut off a 1-inch knob of your fresh pasta dough recipe.

  Roll it out until you have an approximately 2-foot long cord that's tapered at the ends. Transfer it onto a semolina dusted sheet pan. Repeat until you've rolled out all of the dough, keeping the rolled pasta in a single layer.

To Cook Fresh Pasta

• Bring a large pot of water to a boil. You want a minimum of one gallon of water.

  When the water reaches a full, rolling boil, salt it generously. Use 1-2 tablespoons per 4 quarts of water.

  The time it takes to boil fresh pasta depends on the thickness and length of the pasta shape. Longer, thin or flat pasta will take about 2 minutes for al dente pasta. Thicker, stubby, or chunky fresh pasta will take about 3 to 5 minutes. Just keep testing pieces to find the sweet spot!

  If cooking homemade pasta that you've stored in the freezer DO NOT THAW first. Simply drop it straight from the freezer into the boiling water and add about 1 minute to the cooking time.