Type 00 Flour (2 1/3 cups)
Salt (to taste)
together on clean working table.
Shape the flour into a round bowl shape, making a well in the middle.
Large Eggs (3)
into the flour bowl and whisk with a fork.
Slowly add in the flour and keep whisking until all flour has combined with the eggs.
The mixture will be a bit flaky, knead it until it becomes a dough. It should not stick to your hands. If it does, add a bit more flour.
Roughly roll the dough into 1 cm thick, and set the pasta rolling machine to the widest setting-mine is number 9. Roll the pasta dough through it. Repeat this step until the dough becomes smoother and more elastic.
Gradually reduce the scale of the pasta machine, eg down from #9 to #7. Once your dough it getting longer, cut it down into 8 equal parts and keep rolling though the pasta machine until you reach your ideal thickness.
Once the dough is ready, sprinkle more flour and roll through the pasta cutter. Fresh pasta normally take less time to cook, I cook mine for about 4-5 minutes.