On a large clean work surface, place your flour and mix in your salt. Make a small pile and create a well in the center.
Add the eggs and lightly beat them, working in the flour a bit at a time.
Knead the dough gently adding more flour or water if needed, 1 teaspoon at a time. You want to form a firm smooth dough.
Divide the dough into 4 portions and wrap in plastic wrap and allow to rest 30 minutes before rolling out each portion.
Gently roll out each portion, leaving the others wrapped while you work one. If rolling by hand, roll out, fold in on itself, roll out again, try to get the pasta as thin as possible.
Cut your pasta for ravioli, pappardelle, lasagna, or whatever entices you as needed.