I use this general guideline to start: about 1 cup of flour for every 1 egg (get fancy: about 2 cups of flour for every 1 whole egg and 2 egg yolks). About 1 cup of flour = 1 serving.

Begin by placing flour on a large, clean surface. Create a hole in the middle of the flour and crack the eggs into the hole. I like to add a pinch of salt before mixing. Using a fork, beat the eggs in the middle and slowly start incorporating the flour in. When you added about half the flour, you can put the fork down and get your hands dirty. Start kneading the dough mostly with your palms.

Once the eggs are fully incorporated, you can add more flour if its too sticky or add another egg if it's too dry. Continue this process until the consistency hits the "sweet spot" between too dry and too sticky.

Roll the dough into a ball, then let the dough rest for at least half an hour. This is important! Don't skip this step. Check your Instagram...like my food pictures.

I like to let the pasta rest again on a towel (you can use a clean dish towel or a sheet). You can leave it all day if you'd like, but about half an hour is safe.

Start by boiling water in a large pot with salt (I use the larger, grained kosher salt). Fresh pasta doesn't need nearly as much time in the boiling water as dry pasta. Start checking it after about 2 minutes.

Toss with your favorite sauce and enjoy! Practice makes perfect. The first time is usually a learning experience so don't plan a big dinner party your first time.