Mix together the flour and salt (salt is optional - traditionally the pasta is not salted and boiled only in salted water).
Pour flour salt mixture onto your counter in a mound
Create a well in the center
Put the eggs and water into the well
Using a whisk, beat the eggs and water together and then slowly incorporate the flour with each turn until the dough becomes too stiff. Then finish incorporating the flour into the dough with your clean hands
Knead for ten minutes. Add a little water or flour as necessary. The dough should hold together, but not be sticky. The dough will start out stiff and soften as you continue kneading. It will become smooth and shiny after 10 minutes of kneading.
Form the dough into a ball and tightly wrap in plastic wrap. Wait 45 minutes to allow the dough to rest and hydrate.
Divide the dough into four sections. Keep three sections in the plastic wrap until ready to use to prevent a crust from forming.
On a floured surface flatten the dough into a disc. Roll out as thin as you can into a rectangle. This takes a bit of time and elbow grease. Be patient.
Dust the dough with flour and roll from the top down like a jelly roll.
Cut the ends off the roll and discard. Slice into rounds to the desired width of your pasta.
Unroll the rounds into strips and dust with flour to prevent the noodles from sticking together.
Repeat with the remaining three sections.
Boil in salted water for 2-4 minutes. Enjoy!