In a mixing bowl, add the flour and teaspoon of salt and mix them together

Clean a flat surface and pour the flour mixture. Shape the flour into a mound and from the middle going outwards, make a well

Add the eggs in the well and using a fork or a small whisk, beat and whisk them together

Add flour from the rim of the well into the eggs and mix. Keep adding flour into the eggs while maintain the mound shape. The dough will look messy, but keep adding flour until it begins to form a ball shape

Knead the dough and shape it into a smooth ball. Add more flour if the dough is sticky in ½ cup increments. Knead until the dough is elastic and not too sticky

Place the dough in a clean bowl and cover with plastic wrap. Let it rest for half an hour

Coat with flour a baking sheet and add the ball of dough to it, dividing it into equal sized quarters. While flattening the pasta, any piece of dough not in use, keep covered with a kitchen towel or plastic wrap

Set your pasta machine to the thickest setting and flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. If you do not have a pasta roller, use a rolling pin to flatten it out to a thin consistency of your choosing using the pasta roller method below

Fold this piece of dough into thirds, like folding a letter, and feed the pasta crosswise between the rollers. Feed it through once or twice more until smooth.

Change the setting on the roller to the thinner settings so that you can roll the pasta into thinner segments. Roll the pasta two or three times at each setting. If the pasta has become longer from the folding, cut it in half

Switch from a pasta roller into a noodle cutter and feed the pasta sheets through to cut them. If you do not have a noodle cutter, cut them into thin flat noodles using a chef’s knife

To cook them, bring water to a boil and add a little salt. Add the pasta and cook for 4-5 minutes or until al dente

In a large skillet add the olive oil and garlic. Sauté until fragrant

Add wine, Kosher salt, red pepper flakes, black pepper, and bring to a simmer. Let wine reduce by half.

Add the shrimp and sauté them until they just turn pink

Add the butter, parsley and lemon juice and stir

Serve over pasta and enjoy!