Easy Homemade Pasta (No machine method)

Add in one whole egg + one egg yolk.

With a fork, start whisking the eggs gently making sure to grab flour from the bottom as you combine.
Note: Don’t add flour from the top as the egg can spill out of the well.

Once the flour and eggs are combined, start kneading the dough with your hands. If the dough is sticky, add a light sprinkle of flour at a time as you knead until you have a smooth dough ball. I like to knead for about 5 minutes. 

Cover with plastic wrap and let it rest for 20-30 min. Once rested, lightly flour the counter and the top of the dough. Too much flour will toughen the pasta, but too little will cause sticking. Semolina is ideal for dusting.

With a rolling pin, start from the center of your dough ball and roll outward, rotating the dough often. 

Aim for a thin, even sheet, about 1 mm (the thickness of a playing card). You should almost be able to see your hand through it.

Lightly flour the sheet, then fold both sides toward the middle it into a loose flat roll. This will make cutting the pasta easier.

With a sharp knife, slice across the fold into strips about 6–8 mm wide (the width of classic tagliatelle).

Gently shake out the ribbons with your fingers and toss them in a little semolina so they don’t stick. 

Form into small nests or lay flat until ready to cook. 
Note: If you want to freeze the nests, place them in the freezer, once frozen you can transfer into a freezer bag and boil any time straight from frozen! 

To cook: Boil a pot of water and salt it generously. Once boiled, add in the pasta. Fresh pasta takes 2-3 minutes to cook so be sure to taste one of the noodles for doneness, if needed. 
My favourite way to enjoy is to toss the cooked pasta with cold butter, a tiny splash of pasta water, and fresh finely grated Parmigiano Reggiano. Enjoy!