Place the flour on a large clean surface space, and create a mound with a well in the centre.
Crack the eggs into the flour well, and gently break the yolks using your fingers.
Slowly fold the flour from the outside into the eggs until all the flour has been absorbed. Once the dough starts to form, use your palms to knead it for roughly 5 minutes until it’s a smooth yellow dough. If the dough feels dry, wet your hands while kneading to add a bit of moisture. If the dough is feeling too sticky, sprinkle some flour over it.
When the dough forms a ball, cover tightly with a tea towel or cling wrap and put in the fridge for 30 minutes to let the dough rest. Do not rest longer than 18 hours.
Remove the dough from the fridge and cut into four equal pieces. Set aside and cover with a tea towel.
Sprinkle flour over your work surface and rolling pin and roll one portion of dough into a large thin sheet. Get the dough as thin as possible.
Once happy with the thinness, lightly sprinkle the dough with flour and fold it over itself multiple times. Cut the roll into strips at your desired thickness. Dust some more flour over the pasta and unravel the strips.
Repeat the process with the remaining portions of pasta.
Cook in a large pot of boiling salted water for 1 to 2 minutes.
Drain the pasta, add sauce, and serve. Bon appetit.
