When we make pasta with a hand machine or entirely by hand we use Farina O. This flour is obtainable in Italian delicatessens. If this flour is unobtainable, use strong white flour instead. Farina OO is better for electric pasta machines.
Put the flour in a mound on a work surface, make a hollow. Add a little salt to the eggs, beat lightly with a fork and pour into the hollow. Draw the flour into the eggs until it is well amalgamated. If the mixture is too moist add a little more flour.
On a clean area of the work surface knead the dough with the heel of the palm of the hand, keeping your fingers bent, folding the pasta in half and giving it a half turn, keep doing this for 10 minutes. This process can be done in a food processor or, after the initial amalgamating together, the pasta can be rolled through the rollers of a pasta machine set at maximum width 4 or 5 times, or until the pasta is smooth. Thin the pasta progressively until the desired thickness is reached, according to the type of pasta you are making. Keep pasta not being rolled covered with clingfilm. As the pasta is done lay on clean teacloths in readiness for boiling.