Add flour to mixing bowl, and whisk in salt.

Make a well in the centre of your flour & salt mixture.

Add eggs & sourdough starter into the well, and begin mixing, pulling bits of flour in as you go.

Mix until a shaggy dough starts to form- this dough is quite stiff.

If you need to add 1-2 tbsp of cold water to get ingredients incorporated, you can do that now.

Dump dough out onto work surface- floured if needed.

Knead dough for 5-10 minutes, until it is smooth.

Wrap dough in a plastic wrap, or beeswax wrap and let rest for 30 minutes on the counter or up to 3 days in the fridge.

After dough has rested, and you are ready to cook or dry for storage, unwrap the dough and divide into 4 equal pieces.

Flour both sides of each piece and begin rolling each one out as thin as possible, into sheets. If you have a pasta roller you can use this instead.

Once your sheets are rolled out use a sharp knife to cut the pasta into the width and length you want!

If I am cooking my pasta that day, I like to keep it well floured and hang on coat hangers for 10-20 minutes, while I get my water boiling.

Once water is boiling, add some salt and your noodles and cook for about 5 minutes or until tender!

Strain water and enjoy with whatever sauce you like!

Alternatively, if you'd like to dry this pasta and save it for another day, after you have cut it into desired shape, lay it out on dehydrator trays and place in dehydrator at 57 C (135 F) for 4-6 hours. You can also air dry for 12 -24 hours.

Store in a sealed container.