On a clean work surface, mound the "00" flour and create a well in the center. Crack the Large eggs into the well.
2
Using a fork, gently whisk the Large eggs, gradually incorporating the "00" flour from the inner edges of the well until a shaggy dough forms. Continue to knead the dough by hand for 10-15 minutes until it is smooth, elastic, and no longer sticky.
3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
