2 c. all-purpose unbleached flour
2 lg. eggs, room temperature
1-2 tsp. water
Pinch of salt

Mound flour and salt on a pastry board or in a large mixing bowl. Make a well in the middle of the flour. Crack the eggs into the well and add the water. Using a fork, gently beat the eggs and begin to incorporate the flour using a circular motion. When all the flour has been moistened, gather dough into a ball.

Turn the dough out onto a work surface and begin to knead. Work dough until it is smooth and elastic, about 10-15 minutes. Wrap dough in plastic and let rest about 45 minutes.

For Rosemary Pasta, add 1 tablespoon fresh rosemary leaves.