Place the flour on a board and make a well in the centre. Crack the eggs into the well and beat the eggs until smooth.
Starting a little at a time, use a fork to slowly mix the eggs with the flour.
Once combined knead the dough to develop the gluten until smooth. This does take a little while so stick with it! It should spring back if you dip your finger in it.
Wrap the dough in cling film and place in the fridge to rest for at least half an hour.
Dust your work surface and split the dough into four equal sections.
Using the widest setting on your pasta maker, slowly feed the dough through the machine, fold and turn by 90 degrees before rolling through the machine again. Repeat this 5 or 6 times until your dough is as wide as the mouth of the pasta maker feed.
Continue this process while working down the settings, dusting with flour every so often to avoid it sticking to the mechanics of the machine and tearing.
Once you have reached the finest setting on the pasta maker attach the cutting element and feed the dough through the machine. Support the pasta dough while feeding it through to ensure a smooth process and that even tagliatelle is formed.