Giordis Egg Pasta Dough

Ingredients:

• 300 gr semolina fine or 300 gr 00 flour
• 3 eggs
• A pinch of salt

Instructions:

1. Mound the flour on a clean work surface. Create a well in the center of the flour and crack the eggs into the well.
2. Using a fork, beat the eggs and start incorporating flour from the inside of the well. Gradually mix in the flour until the mixture is thick and difficult to stir.
3. Use your hands to continue kneading the dough until it comes together into a smooth, elastic ball. Add a little flour if it is too sticky, or a little water if it is too dry.
4. Once the dough is smooth, form it into a ball and cover it with a bowl. Let it rest at room temperature for 30-60 minutes to an hour to allow the gluten to relax and the flour to hydrate.
5. After resting, the dough is ready to be rolled out and shaped as desired. For best results, use a pasta roller to create thin, uniform sheets of dough, or hand-roll it into shapes like tagliatelle, pappardelle, or fettuccine.
6. Cook the pasta in a large pot of salted boiling water for 2-4 minutes, depending on thickness and shape. Serve immediately with your favorite sauce or toppings.