Having seen Jamie Oliver do it a hundred times on tele, I went for the rustic method and beat the eggs into the flour on the kitchen bench
Wrap in cling film and rest for 30 min in the fridge.
For pasta you want it quite thin, I found lots of stretching and rolling did the trick.
Once at desired thickness, roll up the dough and slice into noodles
I served my fresh pasta with roasted pumpkin garlic, parsley and olive oil. Totally worth the effort.
Tell me what food experiences are worth a little extra effort?