Preparation: 30 minutes plus 20 minutes resting
Serves: 4 people
200g (7oz) (1¾ cups) plain (all-purpose) flour, preferably Italian type 00, plus extra for dusting
2 eggs, lightly beaten
Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs.
Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.
Shape the dough into a ball and leave to rest for 15 minutes.
Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out shapes such as fettuccine, lasagne, maltagliati, orecchiette, pappardelle, stracci, tagliatelle, taglierini, trenette, and trofie.