Fresh Pasta Dough

Directions

1. 1
   Mound the flour on a clean work surface; make a well in the center.
2. 2
   Crack the eggs into the well; beat lightly with a fork.
3. 3
   Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork.
4. 4
   When most of flour has been incorporated, fold in the remaining flour using a bench scraper.
5. 5
   On a clean work surface lightly dusted with flour, knead the dough until smooth and elastic, about 10 minutes.
6. 6
   Wrap in plastic; let stand at room temperature 1 1/2 hours (or refrigerate overnight) before rolling out.
7. 7
   The dough can be frozen in an airtight container up to 1 month.