Step 1. In a large mixing bowl, combine the flour. Make a well in the center and add the eggs.
Step 2. Add cold water, 1 tablespoon at a time, mixing until the dough comes together.
Step 3. Knead the dough on a lightly floured surface until smooth and elastic, about 8–10 minutes.
Step 4. Cover the dough and let it rest for 15–20 minutes.
Step 1. Divide the rested dough in half.
Step 2. Using a long rolling pin (without handles works best), roll one half into a thin sheet. A longer pin allows you to roll out a large circle, while a shorter pin may be easier for smaller sheets. Either way, roll as evenly and thinly as possible.
Step 3. Drape the rolled dough over a clean wooden rod, clothes rack, or similar surface, and let it dry for 1–1.5 hours.
Step 1. Once the sheet is partially dried but still pliable, fold it gently.
Step 2. Slice into strips about the width of fettuccine.
Step 3. Gently separate the noodles and let them dry a little longer before cooking or storing.
These noodles are made without salt in the dough, but the real seasoning happens in the pot. Always add a generous amount of salt (about 1–2 tablespoons per 4 quarts of water) to your boiling water — this step gives your pasta that classic flavor as it cooks.
A long rolling pin makes it easier to roll out a single large, thin circle of dough, while shorter pins are better for smaller sheets. Both methods work — it’s simply about comfort and tradition.
This dough is wonderfully versatile: cut it into fettuccine, tagliatelle, pappardelle, or lasagna sheets. For extra richness, try adding an egg yolk, or for silkiness, a teaspoon of olive oil. Pasta machines can make the process quicker, but rolling by hand gives you that authentic, homemade touch.
