Pour ¾ of the flour in a bowl or on a work surface. Add a pinch of salt, then make a hole in the center.
Add the eggs in the center, then with a fork start whisking them and slowly add a little bit of flour at a time.
When the dough becomes too thick and sticky, start kneading with your hands, for about 10 minutes, adding more flour if necessary.
When you have a soft silky uniform dough, cover it with plastic wrap and set it aside or in the fridge to rest for 15-20 minutes.
Split the dough in 2-3 parts, then take one and cover the rest again with plastic wrap. Cover the dough with flour, then flatten it with your hands.
Start using the rolling pin making pressure from the center outwards. Turn and flip the dough often to make it even and add more flour if it becomes sticky.
When the dough is uniforly thick about 1-2 mm (approx 1/16"), it's ready to be cut into pasta shapes.