Potato tortelli

On a clean work surface, create a well with the 00 flour. Crack the Large eggs into the center of the well.

Using a fork, gently whisk the Large eggs, gradually incorporating the 00 flour from the inner edge of the well.

Once a shaggy dough forms, begin kneading by hand for 10-15 minutes until the dough is smooth and elastic. Wrap the pasta dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.