• Place the flour on a clean working surface or in a bowl. Make a well in the middle and add the eggs. Beat them with a fork and incorporate the flour little by little until thoroughly combined.
• With your hands, knead the dough until it becomes smooth, silky, and elastic (5-10 minutes), shaping, pulling, and stretching it. Add a little flour if it's too sticky.

  You can also use a stand mixer with a dough hook.
• Roll the dough into thin long pasta sheets with either a rolling pin or a pasta machine. When ready, the pasta sheets should become slightly translucent and you should be able to see your hand underneath.

  With a rolling pin: Roll the dough out and stretch it into thin sheets. If needed, cut it into a few pieces, and work on them separately (while working on one, keep the rest covered so they don't dry). Sprinkle lightly with flour as needed so it's not sticky.

  Using a pasta machine: Roll out the dough with a rolling pin so it can pass in a pasta machine on level "0" (the widest setting). Feed the dough through the "0" setting, folding it in half and feeding it 2-3 more times. Sprinkle lightly with flour to stop it from sticking. Feed the dough through thinner and thinner settings on the machine until the sheet is thin and translucent.
• Fold the pasta sheets a couple of times and then cut them into long, wide pasta ribbons about 1 inch (2.5 cm) wide.
• The pappardelle is now ready to cook or freeze. To cook it, put the pasta in boiling water and cook for 3 minutes. Then serve with your favorite sauce and enjoy.

To make floral pappardelle

• Make and roll out the dough as usual (steps 1, 2, and 3). It's best to have two or an even number of rolled-out, thin, long sheets of pasta of similar size.
• Stretch one thin sheet on your work surface and arrange your fresh herbs and edible flowers on it.
• Then, carefully lay another sheet on top, and with the help of a rolling pin, carefully roll over so that the two sheets of dough get stuck together.

  If using a pasta machine, you can pass the dough through it again.
• Fold the laminated pasta sheet a couple of times and cut into 1-inch ribbons. Then it's ready to cook & serve or freeze for later.