How to prepare Home-made Pasta

Put the already sieved flour on to the spianatoia (rolling board) forming the fontana (fountain) and add the eggs (as a caution, it is better to break them, one at a time, to be sure that they are really new-laid, that is the yolk must be turgid ed the white resilient) and the salt.
Begin to knead from the inner of the fountain with the tops of your fingers adding the eggs, little by little, to the flour. You can add also a little extra-virgin olive oil to make smoother the dough.
Keep kneading for about ten minutes, until it become smooth and tiny bubbles appear on the surface. During this work you nedd to sprinkle now and then a little flour on the dough, and fold it some times. Finally, make a ball with the dough, wrap it into a sheet of grease-proof paper or into a very clean piece of material, and let it rest at room temperature before tirare (spreading) the dough.
If you want, you can do it at once, without the rest.
After sprinkling the flour over the board and the mattarello (rolling-pin), flatten the dough with the hands and begin to spread it with the pin forming a round shape.
It's important, to have a perfectly round dough with an uniform thickness, to pull off it some times from the board rolling it around the pin and putting it on again with a right to left motion.
The ideal thickness is of about 1/10 of inch.
Let the dough drain on the board, checking that it doesn't get too dry, and afterwards begin to cut it.