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PdfPrepare The Dough: Create a mound with the flour on a clean surface or in a mixing bowl. Make a well in the centre, crack the eggs into the well, and add a pinch of salt. Using a fork or your hands, gradually incorporate the flour into the eggs until a dough forms.
Knead The Dough: Begin kneading the dough by folding it over itself and pressing it down with the heel of your hand. Turn the dough a quarter turn and repeat for about 8-10 minutes or until the dough becomes smooth and elastic.
Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Rolling Out the Dough: Use a rolling pin to roll out the dough on a lightly floured surface. Roll it thin, but not too thin that it tears easily.