First add three cups of four to the food processor and pulse a few times.

Next, whisk two eggs in a separate bowl.

With the food processor running, pour the whisked eggs into the flour and continue to let it run.

When the dough forms into a ragged ball it is ready.

If the dough is staying a more crumbly consistency, add in water one tablespoon at a time until it comes together.

Remove the dough from the food processor and knead it for 1-2 minutes until it is smooth.

Wrap in plastic wrap or a reuseable ziploc and allow to rest at room temperature for 15 minutes up to 2 hours.

Separate the dough into three balls and flatten them into discs.

With your pasta roller set on the widest setting, slowly put the dough through the rollers. Set this sheet aside. You may need to lightly flour your counter to prevent it from sticking.

Repeat with all the other two dough balls.

Next, adjust your roller setting to the next widest, and run the pasta sheets through again.

Continue to repeat this process until the pasta is at the desired thickness.

If you are going to cut the noodles by hand, allow the sheets to dry until the edges of the sheets look a little cracked. 5-10 minutes.

Then slice the sheets in half widthwise. Roll up one side and slice it into noodles of your desired width.

If using a pasta maker to cut the noodles you can run them through whichever style noodle rollers you like.

As they come out of the pasta maker be sure to collect them, do not let them pile up or they will stick.

Dusty lightly with flour

Your noodles are ready to cook or dry.