Part 2/6:
The pasta-making process starts by creating a well in the center of a mound of flour on a clean workspace, preferably a cutting board. Next, you carefully pour the eggs into the well, ensuring not to break the sides that hold the mixture. Using a fork, whisk the eggs gently, gradually drawing in the flour without letting it spill over.
Once the eggs are sufficiently combined, integrate the flour into the mixture bit by bit. When the dough begins to resemble a shaggy mass, it’s time to switch to your hands. Kneading is essential at this stage; you’ll fold the dough and press it down with the palm of your hand, developing the gluten that gives the pasta its desired chewiness. This process requires about 5 to 10 minutes until the dough is smooth and elastic.