Fresh Pasta Dough

2 cups all-purpose flour, plus more for work surface
4 large eggs

Mound the flour on a clean work surface and make a well in the center. Crack eggs into well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of the flour has been incorporated, use a bench scraper to quickly fold in remaining flour.
On a clean work surface lightly dusted with flour, knead dough until smooth and elastic, about 10 minutes. Wrap in plastic; let it rest about 1 1/2 hours at room temperature or overnight in the refrigerator.

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