Directions:

On a clean work surface, mix the flour and salt. Form the mixture into a mound and create a well in the center. Crack eggs into the well. Using a fork, gently begin to beat the eggs, mixing in a small amount of flour with each stroke (preserving the well by using your other hand to build up the flour around the edges as you beat the eggs).

As the dough begins to thicken and most of the flour has been added, start to stir the dough. When dough can no longer be stirred, use hands to mix in the remaining flour, kneading for about 10 minutes or until dough is firm and elastic.

Wrap dough in plastic wrap and let rest for 30 minutes.

Work with 1/4 of the dough at a time, leaving the remaining dough covered to keep it from drying out. (At this point, if using a pasta machine, pass each dough portion through the machine according to manufacturer's directions until dough is 1/16-inch thick, dusting dough with flour as needed). If not using pasta machine, flatten dough portion and generously dust with flour. With a rolling pin, roll dough into a rectangle about 1/16-inch thick (until you can see your hand underneath the sheet of dough).

Cut dough into desired size and shape (see below); let rest 1 hour.

Cook pasta in a large amount of boiling lightly salted water for 2 to 3 minutes or until tender; drain well. Serve with desired sauce. (See marinara sauce or alfredo sauce recipes on Dish Dish).

For Pasta Shapes:
Farfalle (Bow-tie): Lightly dust both sides of rolled dough with additional flour. Cut into 2-x-1-inch rectangles. Gently pinch centers to form bow-tie shapes. Let rest 1 hour and cook as directed above.

Fettuccine (thin long strips): Lightly dust both sides of rolled dough with additional flour. Loosely roll each rectangle of dough into a spiral log shape. Use a sharp knife to cut spirals crosswise into 1/4-inch wide strips. Unroll ribbons of dough. Let rest 1 hour and cook as directed above.

Ravioli: Cut rolled dough into 2-inch wide strips. Brush strips lightly with water. Drop about 1 teaspoon of desired filling (see recipe for Mushroom Filling here on Dish Dish) at 1-inch intervals on one strip of dough. Lay a second strip of dough, moist side down, over the first. Using fingers, press dough around each mound of filling so the two moistened strips stick together. Cut dough between filling to make individual ravioli.
Repeat with remaining dough and filling. Let rest 10 minutes before cooking. Cook ravioli in a large amount of boiling lightly salted water for about 7 minutes or until tender; drain well. Serve with desired sauce.