Break the eggs into a bowl and keep a half of the eggshell;
Fill 2 halves of the eggshell full of water, add it to the eggs, and beat with a fork;
Incorporate the flour a little at a time and beat it vigorously with a fork as fast as you can.
Do not worry about lumps; they will disappear while you work it;
When the dough is well mixed, place it on a large wooden board (marble would be the best), flour it, and knead it quite fast. If the dough dries up, it gets tough;
Knead in more flour, a little at a time until it gets firm, smooth, and elastic. In the beginning its texture will still be quite soft. If it is too sticky, add a little more flour. Be careful with the quantity; if you add too much flour, the dough will get very compact, and you won’t be able to knead it properly. Use the palm of your hands, not your fingers, so that the flour combines better with all the ingredients and the pasta becomes smoother;
Take the short rolling pin, flour it, and start rolling out the dough;
Roll it in one direction and then turn it to a right angle. Roll and then turn it to a right angle again and again. Turn it on the other side to roll evenly. The dough will get thinner and thinner and more and more compact; if it is still sticky, add a little flour;
When the pasta sheet is quite large and you can’t roll it on the board any longer, you then need a wider space and a longer rolling pin, it's time to the pasta sheet to the table;
Lay a tablecloth on the table and roll up your sleeves because it is time to work hard. This is the secret to making the pasta rough, and the rougher the pasta is, the better it will hold the sauce;
Flour the tablecloth and roll the pasta sheet out gently into a circular shape. You can make an imperfect circle, but do not worry as you will soon cut the tagliatelle;
Take an edge of the sheet, hook it over the rolling pin, and wind the pasta around the rolling pin. Continue winding it around the pin while smoothing it out gently with your hands. Don’t worry about it falling apart because it’s quite pliable;
Unroll it gently. Do not worry if it is a bit sticky; wait a bit, and it will unstick from the pin slowly. You may help it with your hands;
Roll the dough again and again until it gets as thin as a paper sheet; you should see the pattern of the tablecloth through the sheet of pasta. The thickness is important: it must be as even as possible. If you like thicker pasta, roll it less;
Let it rest for 30-40 minutes and then go back it. Cover with a tea towel while it rests;
Cut the pasta sheet (in Italian it is called sfoglina) into quarters. Use a knife and the rolling pin to do this;
Take a side of each quarter and roll it up about 2 inches (5 cm) thick and put it onto the board;
Cut through it carefully. The wider strips make pappardelle; the thinner ones make tagliatelle; very thin stripes are called tagliolini.
Hold an end of each strip and unroll it;
Place the strips onto the board to dry. You may also use a pasta drying rack, which is similar to a clothes rack;
Set the drying pasta aside in a cool dry place overnight;
Cook it in plenty of boiling salted water for no more than 1-2 minutes;
It combines perfectly with ragù;