2 lg. eggs
pinch of salt
2 c. sifted flour

Sift flour onto a clean, preferably wooden surface. Make a well and drop 2 eggs into the well. Add the salt. With hands, work the flour and egg mixture into a dough, similar to bread dough. Clean surface, dust lightly with flour and knead the dough for 5 to 10 minutes until the surface is smooth and elastic. Cut dough into 4 sections. Roll each section one at a time on a flour surface with a floured rolling pin until thin (similar to pie crust.) At this point, use your imagination, cut the pasta into any shapes you desire. The easiest shape for the first time is to cut similar to egg noodles. Place pasta on a clean surface.

Our mothers would put a clean sheet over the bedspread and layer the pasta onto this sheet for drying. Pasta will dry in a very short time. Cook pasta as you would a commercial brand. The cooking time would be less, however; you will have to use judgment by testing. Test pasta by removing 1 or 2 strands from the boiling water with a slotted spoon and tasting. This is where the term al dente comes from; dente meaning tooth.