Whisk the flour and salt.

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Whisk the eggs in a bowl. It's always better to do this in a separate bowl than putting eggs straight into a mixer to avoid bad eggs and creates more air.

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In a free standing mixer blend the flour mixture and eggs or you can knead it like a chapati flour.

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Make small balls out of the dough. At this point you might need to add oil as the liquid could be less from the eggs at times.

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Allow the dough to rest for 10 minutes and then either use a pasta machine to make pasta shells or sheet depending on the attachment, or make hand rolled pasta.

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The pasta must be completely dry before you boil the pasta.

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Boil the pasta with water and salt.

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Best to be consumed the same day.

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Tips :

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Best to be consumed the same day as it dries up in the fridge and dough can’t be stored gets too hard to work with.