Prepare the dough: Mound flour on a clean surface and make a well. Crack eggs into the well, add salt, and whisk gently with a fork, gradually mixing in flour until a shaggy dough forms.
Knead the dough: Knead by hand for 7-10 minutes until smooth and elastic. Add water or flour as needed to adjust consistency.
Rest the dough: Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
Roll out the dough: Divide into 4 pieces. Roll each piece to 1-2 mm thickness using a rolling pin or pasta machine.
Shape the pasta: Cut into desired shapes (e.g., 1/4-inch strips for tagliatelle). Dust with semolina to prevent sticking.
Cook the pasta: Boil a large pot of salted water. Cook fresh pasta for 1-5 minutes until al dente. Drain and toss with sauce.
Serve: Plate with your favorite sauce and garnish with fresh herbs or Parmigiano-Reggiano.
