Pile up the flour and leave a well in the middle for the eggs. Place the eggs in the center and stir them into the flour with a fork. Make sure that your "flour dam" does not break and the eggs run out.
Then knead the dough with your hands for about 15 minutes. This creates a nice, smooth and yellow dough.
Leave the dough to rest in an airtight container for at least 30 minutes.
Cut the dough in half with a knife. Shape one piece into a ball, flatten it and then roll it out as thinly as possible on a floured work surface using a floured rolling pin.
Lightly flour the rolled-out dough. Now fold the top end inwards 5 cm from the edge of the dough. Then fold the bottom end inwards by another 5 cm. Then fold the top over again, then the bottom again, and so on. When your halves meet in the middle, fold the bottom half onto the top half.
Then take a knife and cut strips 1 cm wide from your folded dough. This will create your long tagliatelle.