Sift the Sonora flour onto your work surface. Create a 4-6-inch well in the center of the flour by gently moving the flour from the center of the mound out, until there is a wall high enough to contain the eggs once cracked into the center.
Crack the eggs into the center of the well created in the Sonora flour. Using a fork, VERY gently break the yolks of the eggs and gently whisk.
Add 1 tablespoon of water to the eggs. Working from the interior edge of the well, use a fork to incorporate the flour into the eggs, flicking about1 teaspoon of flour mixture onto the eggs at a time and whisking to combine. Continue incorporating the flour, flicking and then whisking, until about half the flour has been incorporated and the dough is the consistency of pancake batter.
Using a bench scraper, scrape any remaining flour from the work surface onto the dough.Scraping underneath the mixture, lift and fold it over itself, continuing to incorporate the flourand eggs. Continue working the dough until a ball forms, 2 to 3 minutes. Knead with your handsuntil the dough ball becomes smooth, about 5 minutes.
NOTE: if needed, add the remainingtablespoon of water.
Wrap the dough tightly in plastic wrap, smoothing out any air pockets between the plastic wrapand the dough. Set aside to rest at room temperature for 15 minutes.
Unwrap the dough and halve it crosswise using a sharp knife. On a lightly floured surface, knead one piece of dough for about 3-5 minutes. If the dough does not stick onto itself while kneading, either gently spray or flick with just a bit of water. The dough should become lighter in color as you are kneading it. Form into a smooth ball, and wrap tightly in plastic wrap. Repeat the process with the remaining dough, and wrap tightly with plastic wrap.
Let the dough rest for2-3 hours, or up to 48 hours in the refrigerator. If chilling the dough, remove from the refrigerator30 minutes before rolling.
On a lightly floured work surface, flatten the dough ball with your palm to form a uniformly thickdisk that is about 6 inches wide.
Using a rolling pin positioned at the center of the dough, roll therolling pin away from you with firm, even pressure, stretching the dough into a half oval. Lift thepin and bring it back to the center and roll the rolling pin toward you, creating a full oval. Rotate90 degrees and repeat until the pasta dough is a rounded square that is 18-20 inches wide.
Allow the pasta dough to rest for 7-10 minutes. Flip the pasta dough and dry the other side,another 7 to 10 minutes. Repeat with the remaining dough ball.
While dough rests, make the pasta sauce.
Once both doughs have been rolled out and rested, cut them in half. Cut each half into ¼ – inch strips. Taking 10-12 strands of pasta, form a circle (“nest”) and place on a lightly floured surface to rest while you cut the rest of the dough. Cook right away.
To cook the pasta, drop it into boiling salted water and cook until tender and starting to float, 1 to4 minutes, depending on how thinly you have rolled your dough.
