Pour your flour on the counter and make a well.
Add your sourdough starter and eggs.
Using a fork, gently beat the eggs into the flour, by pulling the flour from the outsides.
Continue to do this until the dough becomes shaggy. Keep adding flour until it is no longer sticky.
Continue to knead this by hand until the dough is smooth and elastic.
Wrap your dough in plastic wrap and let is sit for 30 minutes to rest, or leave in the fridge overnight (12 hours) to bulk ferment. This will give you all those amazing sourdough benefits.
Roll out and shape the dough as desired. You can use the dough immediately or let it air dry completely(about 12-24 hours) and then store in an airtight container.
To cook pasta, bring a large pot of water to a boil. Add a generous amount of salt to the water and add the pasta. If fresh pasta, it should only take between 3-5 minutes to cook. If dried, slightly longer. Cook as you would any other type of pasta.
