Step 1 Place the flour and eggs in the bowl of a food processor. Pulse about 1 minute until the dough forms a ball. Turn out the dough onto a floured work surface and knead it until smooth, 1 to 2 minutes. Depending on the dampness of the dough, you may need to work in a little additional flour until the dough is smooth, elastic and firm. Wrap the dough tightly in plastic and allow to rest on the countertop for at least half an hour to hydrate the dough. If not making pasta right away, refrigerate the dough until needed, up to 1 day.
Step 2 Divide the dough into four equal portions. Taking one portion at a time, flatten the dough and roll it through the pasta machine. Allow each portion to rest on a floured surface while you roll out the others, adjusting the setting on the pasta maker so that the dough thins with each pass. (You will need to make 5 to 7 passes, depending on the machine.) Using a fluted pastry cutter, cut each portion into noodles about 12 inches long and 1 inch wide. The pasta can be cooked immediately or dried overnight.