Recipe: On your kitchen counter, make a well from the flour and put in the middle the lightly beaten eggs and salt. Gradually incorporate the eggs into the flour with your fingers, or use a fork if you prefer. When you achieve rough dough as a result of mixing the eggs and flour, sprinkle some more flour over the work area and start kneading the dough until you it becomes smoothe and elastic. Cover the ready dough with a kitchen towel and let it rest for 10-15 minutes. Cut the dough to small, manageable balls and roll them over lightly floured surface. If you are using a pasta-cutting machine, you can roll the dough with the machine before cutting it to the desired pasta noodle. The rolled pasta dough can be used for ravioli, tortellini, lasagna, cannelloni, etc. For lasagna and cannelloni you need to boil the homemade pasta first.