Pour flour into a large mixing bowl. Make a well in the center and pour in the eggs.

With a small fork gradually incorporate the flour into the egg.

Using your hands, mix and toss the flour bits into a uniform shaggy mass. Add the water and press into dough.

When the dough feels slightly tacky, transfer to a lightly-floured counter top and knead the dough for 5 minutes. (Some flour bits may remain)

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out dough with pasta machine par manufacturers instructions or use a rolling pin to roll to thin sheets. Have a small bowl of flour handy to dust the pasta as you go to prevent sticking and tearing.

Watch a step-by-step video with Austin, former chef turned cheesemonger, and culture's intern

Notes:
This works well in a food processor or kitchen aid mixer.

Substitute one quarter to one half of the white flour with a whole grain flour of choice for more robust flavored pasta.

Salt the water that you are going to boil the pasta in with a rough ratio of 1 tbl of salt per gallon of water.

Recipe by Austin Banach