Ingredients
2 3/4
cups Gold Medal™ all-purpose flour
3
eggs
1/2
teaspoon kosher (coarse) salt
Preparation
Place flour in a mound on clean large work surface. Make a well (hole) in center of flour. Crack eggs into center of well. Sprinkle salt over eggs.
Using fork, gently break up eggs. With fork, begin to incorporate flour into eggs. Once mixture is somewhat combined, use hands to squeeze and work dough into a ball. (Dough should be tacky but not sticky.)
Knead pasta dough like bread dough—push down dough with palm of hand, fold dough over itself and repeat—until dough is smooth, about 8 to 10 minutes.
Cover dough with clean kitchen towel. Let rest about 30 minutes.
Cut dough into 4 equal pieces. Remove 1 piece of dough; cover remaining with towel. Flatten piece of dough with palm of hand. Using rolling pin or pasta machine, roll to about 1/16-inch thickness or to desired thickness. Repeat with remaining pieces of dough.
