Make a Well:
On the work surface, mound the flour and create a well in the center. Crack the eggs into the well.
Gradually incorporate the flour into the eggs using a fork or your fingers. Continue until a dough forms.
Knead the Dough:
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add more flour; if it's too dry, sprinkle water.
Rest the Dough:
Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This relaxes the gluten, making the dough easier to roll out.
Roll Out the Dough:
Divide the dough into smaller portions and roll each portion into a thin sheet. You can use a rolling pin or a pasta machine, starting at the widest setting and gradually reducing the thickness.
Cut the Pasta:
Shape the pasta as desired. You can cut it into fettuccine, tagliatelle, pappardelle, or use a pasta machine attachment for specific shapes.
Fresh pasta cooks much faster than dried pasta. Boil a large pot of salted water and cook the pasta for 1-3 minutes, depending on thickness.