Make the Dough:

• Place the flour on a clean surface or in a large bowl. Make a well in the center, crack in the eggs, and sprinkle in the salt.
• Using a fork, gently whisk the eggs, gradually incorporating the flour until it forms a shaggy dough.

Knead Like You Mean It:

• Flour your surface lightly and knead the dough for about 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Roll It Out:

• Cut the dough into two pieces. Roll each piece into a thin sheet (about 1-2 mm thick) using a rolling pin or pasta roller.

Slice the Tagliatelle:

• Roll the sheet into a loose log, then slice into strips about 1/4 inch wide. Unravel the strips and dust with a little flour to prevent sticking.

Cook to Perfection:

• Bring a large pot of salted water to a boil. Cook the tagliatelle for 2-3 minutes or until tender but still slightly firm.

Serve and Savor:

• Toss with your favorite sauce, olive oil, or simply sprinkle with parmesan cheese and fresh basil.