Nonna's fresh egg pasta cut on the chitarra

Break the eggs and beat them well until white and yolk are fully mixed.

Add flour little by little, turning without letting the egg escape, then knead well, working all the flour in so the table is left clean, until the dough is completely smooth.

Let the dough rest a quarter of an hour.

Flour the work surface, cut the dough into small pieces, flatten each and flour it.

Pass each piece through the pasta machine from the widest setting 4 to 5 times until smooth, then thinner, to about setting 2 or 3 (one and a half here) for the thickness of spaghetti; a rolling pin also works.

Flour the sheet, lay it on the chitarra and press it through to cut the spaghetti.

Cook at once, or bag and freeze; cook 3 minutes and dress with sauce, ragù or in bianco.