2 lbs. flour
4 eggs
1/2 tsp. salt
1 c. warm water

Make a well with 3/4 of the flour; add salt and eggs to the well and mix together slowly, adding water as necessary. Knead about 10 minutes; cover and let dough rest for 10 minutes, then knead again until very smooth. This dough is now ready to use: Ravioli, lasagna, fettuccine, cannelloni, etc.