First, mix 200 g of flour, 2 eggs, 1/8 l of water and a pinch of salt in a bowl with a hand mixer.
Continue kneading the dough with your hands until you get a smooth dough. Wrap in plastic wrap and let rest for about 1 hour.
If a pasta machine is not available, roll out the dough in sections on a floured work surface with a rolling pin until as thin as possible.
Next, lightly flour the pasta dough pieces and allow to dry.
Cut the pasta into the desired shape and either process immediately or dry as a stock. For smaller quantities, this can be done most quickly in the oven. Let the pasta dry for about 2 hours at 70 °C convection oven (if necessary, let it dry overnight).
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