Weigh out 1.5 times flour and place on counter (in a bowl if you think it will be difficult to control) in a mound. Make a well in the center. Put eggs in the well.
Swirl the eggs so that the flour combines gradually and evenly.
Dough can be refrigerated up to 24 hours before rolling.
Roll by hand or use a pasta roller.
Alternatively place flour and egg in food processor and pulse to blend. Then knead it on floured counter by pressing the the heel of your hand, folding it over, heel, fold, etc until it is velvety smooth. 5-10 minutes.
Fresh pasta freezes well (NOT the dough), so make extra. Frozen can be added directly to boiling water.
Variations include (these amount are per oz of egg if not in list .5 oz/1 oz egg):
.25 cup parsley leaves and stems, chopped.
.5 tbs nutmeg.
1-2 tsp garlic, minced.
.25 tsp dried rosemary leaves.
1 tbs chives, chopped.
.25 tsp sage, chopped.
.25 tsp ground fennel.
.25 tsp crushed red pepper.
.5 tbs black pepper.
.375 cups cooked zucchini.
.375 cups asparagus.
2.125 oz artichoke heart.
.375 cups cooked or canned drained beets.
.375 cups cooked carrots.
1 cup fresh spinach, blanched and shocked - all moisture squeezed out.