On a clean surface, add the flour in a mound. Sprinkle salt over top. Create a well in the center of the flour, then add the eggs.
Gently mix the eggs, then gradually add in flour. Knead the pasta dough for about 8-10 minutes or until a stiff, tacky dough forms.
If the dough is too dry add a 1/2 tsp of water. If the dough is too sticky, sprinkle in a little more flour.
Cover the dough with plastic wrap and allow it to rest for 50 minutes. Divide the dough into two.
To roll the dough, start on the largest setting(crank or KitchenAid attachment), usually a 6. Carefully run one half of the dough through it, then again on the same setting. Fold the dough into thirds (a bookfold). Then start to adjust the machine to a thinner setting after each pass until you reach a 2 or 3. I find that in general, a 3 is the perfect thinness.
Use a separate attachment/part of your machine to cut the pasta into desired shapes, or you can do this by hand. Simply use a pizza wheel or ravioli press.
In a large pot of salted boiling water, cook pasta for 3-4 minutes, remove and serve.