Put the flour on a clean work surface. Form a volcano-shaped mound and use an egg to push the flour around to make a well in the center.
Break the eggs into the middle of the well. Whip the eggs and slowly add the flour to the eggs with the fork from the inside.
When your fork no longer functions because the dough is too thick, start forming a ball with your hands. Scrape the work surface with your fork or a dough scraper and add the scraps to the ball.
Clean the work surface and lightly sprinkle it with flour. Start to knead the dough with the heel of one hand. Folding it in half, pushing and turning it 90 degrees. Continue to knead the dough for 10-15 minutes until it becomes smooth and elastic. If the dough gets hard just wet your hand and continue to knead and it will become softer.
Wrap the dough in plastic wrap and let it rest for around 10 minutes.
Place the dough out on the lightly floured work surface and roll it out with a rolling pin to form a sheet of roughly 2 mm in thickness (slightly less than 1/16th of an inch). Keep flipping the dough and dusting it with flour so that it doesn't stick to the rolling pin or the work surface.
When your sheet of pasta is rolled out dust it with flour and with a sharp knife cut out strips to a width of about 1 cm (3/8 inch). Lay them on a clean cloth dusted with flour for about 30 minutes.
When ready, bring to a boil a pot of salted water. Add the pasta and cook it for 5-7 minutes.
When the pasta is ready, toss it into the pan with your sauce to ensure the pasta is covered in sauce.
