**Ingredients:**
- 2 cups regular baking flour
- 3 enormous eggs
- 1/2 teaspoon salt
**Instructions:**
1. **Create a Flour Mound:**
- On a spotless surface or in an enormous blending bowl, make a hill with the regular flour. Make a well in the focal point of the hill.
2. **Add Eggs:**
- Break the eggs into the well. Add the salt.
3. **Mix the Ingredients:**
- Utilizing a fork, bit by bit integrate the flour into the eggs. As you blend, the mixture will begin to meet up.
4. **Knead the Dough:**
- When the combination is adequately thick, begin plying the mixture with your hands. Work for around 10-15 minutes or until the mixture becomes smooth and flexible.
5. **Rest the Dough:**
- Envelop the batter by cling wrap and let it rest at room temperature for somewhere around 30 minutes. This permits the gluten to unwind, making the batter more straightforward to carry out.
6. **Roll Out the Pasta:**
- After the resting period, cut the mixture into more modest segments. Take one segment and carry it out into a slight sheet utilizing a moving pin. Dust the surface and moving pin with flour on a case by case basis to forestall staying.
7. **Cut the Pasta:**
- When the sheet is adequately meager, you can cut it into your ideal pasta shape. Normal choices incorporate fettuccine, tagliatelle, or pappardelle.
8. **Cook the Pasta:**
- Heat a huge pot of salted water to the point of boiling. Cautiously add the pasta and cook for 2-4 minutes or until it arrives at your ideal degree of doneness. New pasta cooks a lot quicker than dried pasta.
9. **Serve:**
- Channel the pasta and throw it with your number one sauce or fixings. Olive oil, garlic, and Parmesan cheddar make a straightforward yet delightful garnish.
Partake in your custom made egg pasta! You can try different things with various sauces and fixings to make various scrumptious dishes.
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