Place flour on a marble or wooden work surface. Make a well in the center; add eggs and salt. Gently beat eggs with a fork, incorporating surrounding flour, until batter is runny. Bring remaining flour into batter using a bench scraper until dough forms a ball. Add water, 1 tablespoon at a time, if dough feels too stiff.

Knead dough by flattening the ball, stretching, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth.

Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm.

Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece, then roll 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times more. Continue rolling and turning until dough is 1/16-inch thick.

Cut dough into manageable, narrow sheets. Dust generously with flour and roll loosely into logs. Slice logs into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry.

Bring a large pot of salted water to a boil. Add tagliatelle and cook until tender yet still firm to the bite.