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Pulse the flour in the workbowl of a food processor fitted with the metal blade to evenly distribute.
Add the eggs; process until the dough forms a rough ball, about 30 seconds.
(If the dough resembles small pebbles, add water, ½ teaspoon at a time; if the dough sticks to the side of the workbowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball.)
Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes.
Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
Using a manual pasta machine, roll out the dough.
Leave the pasta as is for use in filled pastas.
Cut the pasta sheets into long strands to make fettuccine.