In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into this well.

Using a fork, beat the eggs gently while gradually incorporating the flour from the edges.

Once the mixture starts to come together, use your hands to form a dough. If the dough is too dry, add a small amount of water.

Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 20 minutes at room temperature.

After resting, divide the dough into four equal pieces. Keep the unused portions covered to prevent them from drying out.

Roll out one piece of dough using a rolling pin to your desired thickness, sprinkling flour as needed to prevent sticking.

Using a sharp knife or pasta cutter, cut the rolled-out dough into noodles of your desired shape (fettuccine, tagliatelle, etc.).

Dust the cut noodles with flour to prevent them from sticking together. Repeat with the remaining pieces of dough.

Bring a large pot of salted water to a boil. Carefully add the fresh pasta noodles and cook for 2-3 minutes, or until they float to the surface.

Using a slotted spoon, remove the noodles and drain them. They are now ready to be served with your favorite sauce.

You can store uncooked pasta in the refrigerator for a day or freeze it for longer storage. To freeze, lay noodles flat on a baking sheet, freeze until solid, and then transfer to a zip-top bag.