Pile the flour on a clean surface and shape it into a mound. Make a deep well in the center.

Crack the eggs into the well and sprinkle the salt over them.

Use a fork to whisk the eggs gently, then draw in flour from the inner edge of the well a little at a time until a shaggy dough forms.

Use your hands to bring the dough together. Knead for 8–10 minutes until smooth and slightly tacky.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

Divide the dough into 2–4 pieces. Flatten one piece with your palm and feed it through a pasta machine on the thickest setting.

Fold and pass it 2–3 times to even the sheet.

Reduce the machine setting gradually until you reach your desired thickness. Trim the sheet to the size you need.

Dust sheets lightly with semolina or flour to prevent sticking.

Arrange them in a single layer while you finish rolling the remaining pieces.

Lay sheets on a floured baking sheet to air dry several hours before stacking for freezing.

If using the same day, let sheets dry briefly (10–20 minutes) to make handling easier.