[...] you likely already have everything you need to make, form and cook pasta in your kitchen.
A generous pinch of salt and a tablespoon of extra virgin olive oil will help flavor your pasta and give it a supple texture.
Start by placing your dry ingredients (flour, salt, nutmeg) in a mixing bowl or directly on your countertop.
Repeat this step, making sure to mix each addition of flour until there are no dry spots remaining, until the eggs have the texture of loose Play-Doh.
Once the pasta dough forms a ball that holds its shape, slumping slightly, wrap it in plastic wrap and allow it to rest for 30 minutes.
If the pasta tears or feels sticky, fold it over itself and re-roll, repeating twice if necessary.
Since you want to ensure a long life, roll your pasta out as long as possible to get lengthy noodles.
Use a ruler or straight edge of a baking sheet to get even cuts, if you like, though rustic pasta is very appealing. Once the pot of water is at a rolling boil, add the pasta (working in batches if necessary) and turn the heat to medium-high to prevent it from bubbling over.
Use tongs to extract the pasta from the water and place it in your preferred sauce — marinara, alfredo, pesto, etc.
