2cupsunbleachedorganic, all-purpose flour OR sprouted flour of choice
3-4eggsdepending on size
Pile the flour onto a clean work surface. Use your fingers to make a well in the flour.
Crack the eggs into the flour.
Use your fingers to slowly incorporate the eggs and flour together. It’ll be tough and crumbly – that’s okay. Just keep workin’ it. If needed, add a teaspoon of water at a time until the dough forms a tight, slightly tacky-to-the-touch ball.
Divide the dough into two pieces for ease of use. Use your pasta machine or roll it out with a rolling pin.
At this point, you can wrap your dough and put into the fridge until dinner time.