With your stand mixer, mix flour, salt, eggs and 2 tablespoons of water together on speed setting 2 for 30 seconds using the flat mixing attachment
Replace the flat mixer with the dough hook and knead the dough for a few minutes on speed setting 2. Add a tablespoon of water or more (1 tbsp at a time) if dough looks too dry.
Take dough out of bowl and place on flat, floured surface. Knead by hand for five to ten minutes and create a ball of dough. Dough is ready when it bounces back well when you poke your finger into it.
Cover with plastic wrap and let it rest 20 minutes.
After 20 minutes of resting, cut/divine dough ball into 4 quarters. You'll start by working with one quarter of dough, so cover the other 3 with the plastic wrap again.
Insert pasta roller attachment onto the front of your stand mixer.
Roll out the quarter piece of dough with a rolling pin on a flat, floured surface until it's about 1/2" thick
Set the pasta roller at 1 and the mixer on speed 2.
Carefully feed the flattened dough through your pasta roller attachment to flatten it even more.
After the first feed-through, fold the dough in half and then half again and feed it through a few more times, starting on setting 2 then going each speed all the way up to setting 5, until you have a very thin sheet of pasta dough. NOTE: you can cut the dough horizontally to prevent from having way too long of pasta in the end.
Next, replace your pasta roller with pasta cutter.
Put the mixer on speed 2 and feed your first flattened dough sheet through the pasta cutting wand. We actually used two people (4 hands) for this step.
Then drape over a drying rack and let dry for about 10 minutes.
Cook in salted, boiling water for about 4 minutes. Serve with favorite protein and sauce.