Mix the flour with the eggs first, then add some water and make a dough a bit softer than normal chapati dough. Knead it for at least 10 minutes by hand to make sure even consistency, When you press dough it should spring back. Apply 1/2 spoon of oil on top of dough.
Let the Dough rest for 30 minutes, wrapped in a clean plastic bag.

Cut the dough in half, and do a vertical rolling on a wooden surface spread with raw flour. we tried on different surfaces like kitchen marble tile, steel plate but operating the same on wooden one was easiest as it was not sticking.
Fold the dough three times length wise with a layer of raw flour in between.
Post this, roll the dough further till you can roughly see your fingers through it. make sure after every roll, you are spreading enough flour to prevent sticking.

After all the pieces are cut, put them in a container, add some extra flour so that the layers do not stick together. Put this in deep freezer for 10 minutes, Also you can keep pasta in freeze for 1 week. Put water to boil separately.In 10 minutes, add your homemade pasta to boiling water. It would just take 2-3 minutes to cool.

Take one pan and add little oil. Mix Sauce and black pepper on your pasta.

Serve with any compliment like manchurian/tomato sauce/white sause etc. I have served with Cauliflower manchurian, fresh coriander leaves and chopped spring onions. Recipe of cauliflower manchurian will be shared.