300g Tipo 00 flour
Pinch of salt
A rule of thumb when making pasta, is that you want to calculate 100g flour and 1 egg pr. person.
Start by pouring flour though a sieve on to a table, then make a “pocket“ in the middle, like a volcano. Crack the eggs in the hole with a little salt and start kneading the ingredients together into a rough dough. This should take about 10 minutes, to make sure it is all kneaded. If the dough is too wet, just add some more flour and if it is too dry, add a little water to it, until it is smooth and elastic. Pack it in clingfilm and let it rest for 30 minutes.
Now roll out the dough. This can be done either by hand or with a pasta machine. We would definitely recommend the machine, since it may be difficult getting the dough thin enough be hand. When the dough is as thin as desired you can start cutting it up depending on the type of pasta you want to make.
For inspiration, have a look at some different types here.