Fresh Pasta

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1. 1Step 1: Weigh the flour, or measure it by gently spooning it into a cup and sweeping off any excess.
2. 2Step 2: If using a food processor: Pulse the flour and salt to combine. With the processor running, add the eggs one at a time, letting each incorporate fully before adding the next. Continue processing until the dough forms a large clump with just a few loose bits. Transfer to a clean work surface and knead by hand for about 2 minutes to incorporate loose bits and form a smooth, firm dough.
3. 3Step 3: If making by hand: In a medium bowl, combine flour and salt. Transfer to a clean work surface and create a large well in the center. Crack the eggs into the well and scramble with your fingers or a fork. Gradually draw flour from the sides into the center, mixing into the eggs. Continue until a soft, loose dough forms. Use a flexible bowl scraper with a cutting motion to incorporate moisture; the dough will seem dry at first but keep folding and pressing until it comes together. Knead on an unfloured surface until smooth and firm, 1 to 2 minutes.
4. 4Step 4: Wrap the dough tightly with plastic or reusable wrap and let it rest at least 30 minutes at room temperature, or up to overnight in the refrigerator. If refrigerated, let it come to room temperature for at least 30 minutes before continuing.
5. 5Step 5: Divide the dough into two pieces (about 220g each). Cover one piece while working with the other. Dust both sides of the dough with flour to prevent sticking. Roll through a pasta machine on the largest setting once. Fold in thirds like a letter, then roll again on the largest setting. Adjust to the next thinner setting and pass through, flouring as needed. Continue until the desired thickness is reached (about setting seven to nine on an Atlas 150 Pasta Machine).
6. 6Step 6: Cut the sheets into 12-inch lengths. Lightly dust a sheet with flour and pass through the noodle cutter. Place noodles on a semolina-dusted baking sheet and toss to coat. To cut by hand: lightly coat the top with semolina, loosely roll both short ends to meet in the middle, cut into strips of desired thickness, and unroll. After cutting, coil into loose mounds ('nests') and set aside on a parchment-lined baking sheet, covered, until ready to boil. Repeat with remaining dough.
7. 7Step 7: To cook, bring 4 quarts of salted water to a boil. Drop pasta in, stir, and boil gently for 3 to 4 minutes.
8. 8Step 8: Drain and serve immediately with your sauce of choice.