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Make a well in flour. Add eggs and salt. Slowly mix flour into egg with a fork. When dough starts to form use your hands to knead the dough for about 3 min. If dough becomes tough let it rest under a towel for a few minutes. With a rolling pin roll out dough, fold over and repeat at least 13 times. Roll out to desired thickness, cut, sprinkle with flour and let dry. You can freeze or refrigerate this pasta after blanching, but it is best cooked and eaten immediately.
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