Heap the flour into a pile on the bench

Use the eggs to make a well in the flour. That way you will know how big to make it.

Crack the eggs into the wella nd beat them, pulling in a little flour at a time. Some people use a fork, but I like to use my fingertips.

When the mixture turns into a shaggy mass, add a little water at a time until it forms a nice, soft (but not sticky) ball. I almost always use 1/3 cup – sometimes a little more. Knead for a few minutes to bring it together.

Next, set the dough aside to rest. It will appear a little bumpy.

After resting for at least 30 minutes (longer is fine – you can refrigerate overnight – then bring back to room temperature before working it), all the bumps will smooth out – it’ll be ready for rolling. It’s like a completely different dough.