Spread the flour on the counter, giving it a crown/volcano shape

Add the eggs in the middle of said crown. Make sure they don’t spill, as it will make the dough hard to mix.

Add the salt to the flour, making sure to sprinkle it evenly across the crown

Using a spoon, start breaking the eggs and whisking them, while slowly incorporating the surrounding flour.

Once the mix is no longer runny, start incorporating all the ingredients with your hands. Pretty much squeeze it all together several times until all the fragmented ingredients start looking as a unified dough.

(Corrections/may not be required) If during the previous step the dough is either too runny after absorbing all the flour or the dough is too dry/sandy and not coming together, then we need to fix it. If it is too runny, incorporate more flour little by little, until it no longer feels sticky. On the contrary, if the dough was too dry, then use very little water to hydrate it. I usually get my hands wet and try and mix the dough again, usually that moist helps to bind the ingredients

Once your dough is starting to take shape, knead the dough for 5 minutes. The idea is to allow gluten to form, so try and “break” the dough a bit while kneading.

After kneading, wrap your dough on either cling wrap or a kitchen cloth and let it rest for 45 minutes. This step is very important, because by allowing the dough to rest, we allow the gluten to form properly, which leads to an easier and better stretching of the dough afterward

Unwrap your dough on your counter and cut it into manageable chunks. Consider that the smaller the chunk, the easier it will be to stretch, but it also yields for shorter pasta. I usually go for somewhere in between 2 to 4 chunks.

Using the rolling pin, stretch the dough until you get a long flat oval/rectangle. Spread enough flour on top of it to prevent it from sticking, and now fold the tips inwards, so they meet in the middle. Flatten the dough again, taking care not to press too much. Repeat this process one more time, and then gently unfold the dough to get a thin sheet of pasta

Now in order to cut our pasta, first we need to Cut the edges of the sheets so we turn them into rectangles. This will guarantee fetuccini of consistent length.

Fold the pasta sheets (or roll it) taking care for it not to stick, and cut noodles 1.5 cm thick. Spread them over a chopping board or oven tray so they take their final shape