Fresh Hand-Made 'Crioli' Pasta

Place the flour on a big cutting board, make a hollow in the center and shell the eggs and add a teaspoon of salt.

Work the dough vigorously and for a long time, until a smooth and elastic dough is obtained.

Leave the dough to rest for 30 minutes covered with a dish towel.

On slightly dusted working space, begin shaping dough into rectangles the same size as the pasta machine you'll be using to cut your dough.  

Begin flattening dough through pasta machine, dusting dough and machine with additional semola flour if dough or machine becomes sticky.  Each roll through, adjust your knobs on the pasta machine to progressively make your pasta sheet thinner each roll-through.  

Once you arrive at your desired thickness, roll the dough on itself and then cut the rolled dough in thin slices, like you would do with tagliatelle but thinner.

Shape cut crioli into a small nest of freshly cut noodles, and rest on wooden cutting board well-dusted with semola flour.  Be sure to keep crioli nests separate so they don't stick to each other.  

Let the pasta rest for at least one hour so it dries up. When ready, cook the pasta for 4 minutes in plenty of salted water.