The Modern Nonna

0 Weigh out the flour on a food scale and place it on the counter. With the bottom of a glass make a well in the centre making sure it’s wide enough so that the eggs don’t spill over the sides.
1 Add in one whole egg + one egg yolk.
10 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.
3 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. 
5 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.
6 With a rolling pin, start from the center of your dough ball and roll outward, rotating the dough often. 
11 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.
7 Lightly flour the sheet, then fold both sides toward the middle it into a loose flat roll. This will make cutting the pasta easier.
8 With a sharp knife, slice across the fold into strips about 6–8 mm wide (the width of classic tagliatelle).
9 Gently shake out the ribbons with your fingers and toss them in a little semolina so they don’t stick. 
12 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! 
13 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!