Sieve the pasta flour onto a work surface. This creates a mountain. Form a hollow in the middle. Pour the eggs and a pinch of salt into the hollow and gradually stir into the flour with a fork.
Knead the dough with your hands until it is homogeneous. If the dough is too hard and cannot be kneaded properly, add water drop by drop.
The dough is ready when it is smooth and elastic but not sticky.
Shape the dough into a ball, wrap in cling film and leave to rest for at least 30 minutes and up to a maximum of 3 days.
Now roll out the dough (using a pasta machine or rolling pin) and cut into the desired shape.
Cook the pasta from this dough in plenty of boiling salted water. When the pasta floats to the top, it is ready.
Important: Never leave pasta dough lying around for a long time, otherwise it will become brittle!