Mound the flour in the center of a large bowl to create a "crater" in the middle.

Add the eggs and water to into the "crater".

Using a fork, begin to incorporate the flour, be sure the egg doesn't run out.

Once half the flour has been incorporated and the dough is in a mass, transfer to a floured work surface and knead the dough.

Continue to knead until all of the flour is absorbed (about 5 minutes). The dough should be cohesive and moderately smooth.  Form the dough into a round ball.

Wrap the dough in plastic and let it rest for 30 minutes at room temperature.

Remove from plastic and roll out dough with a rolling pin to make it thin enough to go through the roller attachment.

Run dough through the roller attachment.

Change out your attachment and run dough through to cut to desired pasta size.

Immediately toss into boiling water for 3 - 4 minutes. 

Drain pasta.

Plate and enjoy with your favorite sauce.