Measure flour and eggs. We can make pasta kneading by hand but if we have an electric tool to help us in this tiresome task, all the better.
Knead the dough until it comes together. If we have a hard time kneading with eggs, only add a bit of water by the tablespoon to soften up the dough.
Divide the dough if it is a big batch then roll it out on a slightly floured surface.
When the dough starts to stick to the rolling pin, apply a thin layer of flour onto both sides.
Roll the dough until the pattern of the rolling board becomes visible through the pasta.
Prepare to cut the pasta into the desired shape. Apply a thin layer of flour onto both sides of the pasta again.
Roll it up.
With a sharp knife, slice the rolled up pasta.
Open the pasta rolls and put them in a place where they don’t stick together. We can get a special pasta hanger, simply lightly flour some unused working surface or find any other ingenious solution. Use the pasta up immediately or let it dry in a dark and dry, possibly airy cool place. Dried pasta could be stored in a dry cool place up to one year. If grey or any other colored spots start to appear, discard the pasta and find a less humid place for it next time.