Fresh pasta dough

There is something cool about making pasta from absolute scratch. Flour on the bench, eggs cracked into a little well, working the dough with your fingers until it comes together. People have been doing exactly this for centuries.

I am not some pasta expert. The dough was sticky at first, then too dry, then suddenly perfect. That is how dough works. It goes from this is wrong to actually this is fine to oh no I added too much flour in about ninety seconds.

The photo shows the flour well with eggs right before the mess starts. My favourite stage. All potential, no mistakes yet.

Rolled it out, cut it into something resembling fettuccine, boiled it, ate it with butter and parmesan. Simple and good.