Pour 1 heaping cup of unbleached all-purpose white flour into the bowl of a food processor fitted with the metal blade. Break 2 eggs into the bowl and run the machine until the flour and eggs mass together.
Open the bowl and poke two fingers into the mass. It will probably feel sticky. In this case, add 1/2 Tbsp. of flour, cover the bowl, and process again. Test the mass again, if still sticky, add another 1/2 Tbsp. of flour and run the blade again. Follow this procedure, until the dough is no longer sticky and feels springy to the touch.
Place dough in the center of a wooden work board and mold it into a rounded shape. knead for 1 min. When done, wrap in plastic and let rest at room temp. for 15-60 min.
ROLLING OUT DOUGH
With a pasta machine roller set at largest opening and several dry kitchen towels spread over a table or counter top, unwrap the dough. Cut into 6 pieces. Flatten one and run through the machine. Run through 2 more times and place flat on towel. Continue with all the pieces.
Close down the machine one notch and run the pieces through again. Again , close the machine down one more notch and run the strips through. Stop when the pasta is as thin as desired. Let the strips dry for aprox. 15 min. turning over from time to time until they start to feel leathery.
With a fluted pastry wheel or a broad, straight-edged knife, on the wooden cutting board, cut the pasta into 1/2 to 1 inch ribbons. Spread out onto a tray lined with a towel to dry. May be used right away in your favorite dish or store in a plastic zip lock bag after drying for 24 hours.