Make a well with the flour and put the eggs inside.
Slowly mix the eggs into the flour with a fork until a shaggy dough is made.
Work the dough on a sturdy surface to develop the gluten. Wet your hands to bring it together until a smooth dough is formed.Cover the dough in plastic wrap and let it rest for at least 1 hour or overnight in the fridge.
Set up the pasta roller and flour it well.
Roll out the dough until it fits easily into the largest setting of the machine.
Feed the dough into the machine, flour both sides and decrease the number on the pasta machine after each roll until 4 sizes down.
Fold the pasta in half.
Cut the tips on the edges (this will help it fit back into the roller nicely).
Tuck the tips back into the dough and fold over the other end to make a straight edge.
Set the roller back to the largest setting and repeat this process 2-3 times or until the pasta is elastic and strong.
Finish rolling out the dough to a thickness that's not too thick but not too thin. If you're not sure, compare it with some dried pasta for reference.
Cut the pasta into sheets.
Roll the sheets through the tagliatelle attachment on your pasta machine.Alternatively, you can cut them by hand by rolling them in thirds and slicing about 6mm thick.
Flour the pasta heavily and store what you'll use that day on a tray in the fridge and freeze the rest in sealed containers.