1Place two cups of all-purpose flour into a mixing bowl (double zero flour can also be used).
2Place two cups of all-purpose flour into a mixing bowl (double zero flour can also be used).
3Place two cups of all-purpose flour into a mixing bowl (double zero flour can also be used).
4Add three large-ish eggs; if using extra large or jumbo eggs, start with two.
5Add three large-ish eggs; if using extra large or jumbo eggs, start with two.
6Add three large-ish eggs; if using extra large or jumbo eggs, start with two.
7Mix the ingredients with your hands until it forms a crumbly texture; this can be done in a bowl or directly on a countertop.
8Mix the ingredients with your hands until it forms a crumbly texture; this can be done in a bowl or directly on a countertop.
9Mix the ingredients with your hands until it forms a crumbly texture; this can be done in a bowl or directly on a countertop.
10Once crumbly, start to fold the mixture on itself and knead.
11Once crumbly, start to fold the mixture on itself and knead.
12Once crumbly, start to fold the mixture on itself and knead.
13When a dough ball starts to form, dump it onto your counter and use the formed dough ball to pick up any dry crumbs.
14When a dough ball starts to form, dump it onto your counter and use the formed dough ball to pick up any dry crumbs.
15When a dough ball starts to form, dump it onto your counter and use the formed dough ball to pick up any dry crumbs.
16Knead the dough by folding it on itself and pushing, continuing for about 6-8 minutes.
17Knead the dough by folding it on itself and pushing, continuing for about 6-8 minutes.
18Knead the dough by folding it on itself and pushing, continuing for about 6-8 minutes.
19If the dough sticks to your hand, dust it with flour; if it's not pliable and breaks, sprinkle a little water.
20If the dough sticks to your hand, dust it with flour; if it's not pliable and breaks, sprinkle a little water.
21If the dough sticks to your hand, dust it with flour; if it's not pliable and breaks, sprinkle a little water.
22After kneading, wrap the dough in plastic and let it rest on the counter for about 30 minutes.
23After kneading, wrap the dough in plastic and let it rest on the counter for about 30 minutes.
24After kneading, wrap the dough in plastic and let it rest on the counter for about 30 minutes.
25After 30 minutes, lightly dust a work surface with flour.
26After 30 minutes, lightly dust a work surface with flour.
27After 30 minutes, lightly dust a work surface with flour.
28Take a quarter of the dough (or a smaller piece if counter space is limited), dust it lightly, and cover the remaining dough with a towel to prevent drying.
29Take a quarter of the dough (or a smaller piece if counter space is limited), dust it lightly, and cover the remaining dough with a towel to prevent drying.
30Take a quarter of the dough (or a smaller piece if counter space is limited), dust it lightly, and cover the remaining dough with a towel to prevent drying.
31Using a rolling pin, roll out the small piece of dough as thinly as desired, until you can barely read through it.
32Using a rolling pin, roll out the small piece of dough as thinly as desired, until you can barely read through it.
33Using a rolling pin, roll out the small piece of dough as thinly as desired, until you can barely read through it.
34Dust a knife with flour and cut the pasta dough into your desired shape and thickness; a pizza cutter can also be used.
35Dust a knife with flour and cut the pasta dough into your desired shape and thickness; a pizza cutter can also be used.
36Dust a knife with flour and cut the pasta dough into your desired shape and thickness; a pizza cutter can also be used.
37Repeat the rolling and cutting process with the rest of the dough.
38Repeat the rolling and cutting process with the rest of the dough.
39Repeat the rolling and cutting process with the rest of the dough.
40Bring a pot of salted water to a rapid boil.
41Bring a pot of salted water to a rapid boil.
42Bring a pot of salted water to a rapid boil.
43Add a good knob of cold butter to a pan.
44Add a good knob of cold butter to a pan.
45Add a good knob of cold butter to a pan.
46Add the fresh pasta to the boiling water, gently helping it along.
47Add the fresh pasta to the boiling water, gently helping it along.
48Add the fresh pasta to the boiling water, gently helping it along.
49Cook the pasta for about 1-2 minutes; taste to check if it's cooked.
50Cook the pasta for about 1-2 minutes; taste to check if it's cooked.
51Cook the pasta for about 1-2 minutes; taste to check if it's cooked.
52With the heat of the pan off, transfer the cooked pasta from the water directly into the butter in the pan.
53With the heat of the pan off, transfer the cooked pasta from the water directly into the butter in the pan.
54With the heat of the pan off, transfer the cooked pasta from the water directly into the butter in the pan.
55Gently stir the pasta to melt the butter, creating butter noodles.
56Gently stir the pasta to melt the butter, creating butter noodles.
57Gently stir the pasta to melt the butter, creating butter noodles.
58Plate the longer, twirly pastas by laying them down in the bowl and twisting with tongs.
59Plate the longer, twirly pastas by laying them down in the bowl and twisting with tongs.
60Plate the longer, twirly pastas by laying them down in the bowl and twisting with tongs.