Ingredients

• 2 1/2 cups all-purpose flour, plus more as needed for dusting
• 4 large eggs, lightly beaten
• Fresh parsley (optional)

Instructions

1. Carefully pour the flour onto a clean work surface, forming it into a mountain shape.
2. Using your fingers or a fork, shape a well in the center of the flour big enough to hold all of the eggs.
3. Pour the eggs into the well and gradually incorporate flour from the inner rim of the mountain.
4. Once mixture is combined enough to not be runny, knead it until smooth (6-8 minutes)
5. Cover the pasta with plastic wrap and let rest at least 30 minutes before rolling into desired shape.
6. *Optional: place fresh parsley in dough before rolling out.
7. Tip 1: Fresh pasta cooks much faster than dried pasta, typically taking only 2-3 minutes to reach al dente in boiling water.
8. Tip 2: Fresh pasta can be made up to 2 days ahead of time and stored in a dry, airtight bag or container in the refrigerator.