Prepare the Flour: Place the flour on a clean work surface, forming a well in the center.

Add Eggs and Salt: Crack the eggs into the center of the well and sprinkle the salt over them.

Mix: Using a fork, slowly incorporate the flour from the inner edge of the well into the eggs. Continue mixing until the dough begins to come together.

Knead: Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour as needed.

Rest: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

Once rested, the dough is ready to be rolled out for various pasta shapes.

Cut the Pappardelle: Lightly dust the rolled dough with flour, loosely roll it into a cylinder, and cut into ¾-inch-wide ribbons. Unroll the ribbons, dust with semolina to prevent sticking, and set aside.

Storage: Fresh pasta can be used immediately, refrigerated for up to 2 days, or frozen for up to 2 months.