Pulse the flour in the work bowl of a food processor fitted with the metal blade to evenly distribute and aerate. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the work bowl, add flour, 1 tablespoon at a time, ad process until the dough forms a rough ball.)

Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.

Cut about one-sixth of the dough from the ball and flatten into a disk; rewrap the remaining dough. Run the dough through the widest setting of a manual pasta machine. Bring the ends of the dough toward the middle and press down to seal. Run the dough, open side first, through the widest setting agin. Fold, seal, and roll again. Without folding, run the pasta through the widest setting about 2 more times, until the dough is smooth. If at any point the dough is sticky, lightly dust with flour. Continue to run the dough through the machine; narrow the setting each time until you use the last setting on the machine, and the outline of your hand is visible through the dough sheet. Lay the sheet of pasta on a clean kitchen towel and cover it with a damp cloth to keep the pasta from drying out. Repeat the process with the remaining pieces of dough.

Leave the pasta sheets as is for use in lasagna or filled pastas. Or, cut the pasta sheets.