On a clean work surface or in a large bowl, mound the 300g (2.5 cups) of all-purpose flour and 1/2 tsp (3g) of salt. Create a well in the center of the flour, making it wide enough to hold the eggs.

Crack the 3 large eggs into the well. Gently beat the eggs with a fork, gradually drawing in small amounts of flour from the inner walls of the well until a thick paste forms.

Continue to incorporate the flour into the egg mixture, using your hands or a bench scraper, until most of the flour is incorporated and a shaggy dough forms. If using a bowl, you can continue mixing with your hands. If on a counter, start gathering the dough together.

Begin kneading the dough. Push it away from you with the heel of your hand, then fold it back towards you. Rotate the dough a quarter turn and repeat. Continue kneading for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. It should spring back when gently pressed.

Shape the dough into a ball. Wrap it tightly in plastic wrap or place it in a resealable plastic bag. Let the dough rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.

Once rested, unwrap the dough. If it feels stiff, knead it for another minute. Dust your work surface and the dough lightly with flour. The dough is now ready to be rolled out for fettuccine, ravioli, or lasagna sheets using a pasta machine or by hand.