100 gr of plain flour
100 ml of water
In a metal mixing bowl add the flour,make a well in the middle and crack the eggs
Using the tips of your fingers mix the flour with the eggs until everything is combined
Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente
Keep it in the fridge for 8 hours or overnight before you use it. You can freeze it also up to month.
Now you are ready to roll out. start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass until you reach desired thickness for pasta you plan to make.