Place flour in a mixing bowl or on a work surface and make a well in the center.

Add eggs and a pinch salt. Start beating the eggs with a fork, slowly incorporating the flour around them.

Once the dough starts to become too thick to work with a fork, flour your hands lightly and knead the dough on the work surface for about 10 minutes until it reaches a soft and smooth consistency.

Wrap it in a cling film and let it rest for about 30 minutes.

Once the dough has rested, knead it a little more using your hands.

Cut the dough in 3-4 parts. Work with one dough piece at a time whiling keeping all other pieces of dough covered with a plastic wrap to prevent the dough from drying out.

Roll out each piece of the dough with a rolling pin until you obtain sheets between 2-3 mm thick. Remember, the pasta should be as thick as the width between the pasta guitar strings in order to obtain the typical square shape.

Lightly flour pasta sheets and arrange them apart on a worktop or on a large cutting board lightly dusted with flour and let pasta sheets dry for about 10 minutes. This is an important step that will prevent your pasta sheet sticking to the “pasta guitar”.

Proceed in the same way with the remaining dough.

Set your pasta machine on the widest setting (0) and pass the dough for the first time.

Fold the dough in half (or 3 fold if needed) and pass again on the same setting.

Place a sheet of pasta on top of the chitarra and with the help of a rolling pin, flatten the pasta against the strings. With this process the dough will pass through but it’s also likely that it will cling in between the strings. In this case you simply have to run your fingers or a rounded knob of your rolling pin along the strings until they detach and fall into the tray underneath.