1. In a large bowl, or on a large, clean countertop, add the flour and salt. Make a well in the center of the flour mixture, then add the eggs in the center of the well.

2. Break the yolks with a fork, then beat the eggs lightly.

3. Use a fork to gradually bring the edges of the flour into the center of the well, being careful not to break the edges. As you bring small amounts of flour into the center of the well, beat the flour in with the eggs to combine. The mixture will gradually become thicker as you incorporate more of the flour in with the eggs. Continue to do so until the mixture becomes relatively thick, then take a bench knife or your hand to mix the remaining flour in with the egg mixture. A shaggy dough should form.

Knead the dough for 8 minutes.

3. Wrap the dough in plastic wrap and allow to rest for 10 minutes. This rest period makes the dough easier to handle and allows for the dough to have the chewy, bouncy texture you want.

4. On a floured surface, divide into 4 pieces. Keep 3 of the pieces covered. Working with one piece, roll on a floured surface into roughly 1/8th or 1/16^th inch (the thinner the better). You want the dough relatively thin.

5. Cut the dough into your desired thickness using a knife, bench knife, or pizza wheel. Repeat with remaining dough.

6. Bring a large pot of salted water to a boil. Boil for 1-2 minutes, or until the pasta floats to the surface. Enjoy with your favorite sauce!