Place the flour onto a clean pasta board and form a hollow in the middle. Crack the eggs into the hollow. With your fingertips, mix together the eggs with the flour from the inside out. Knead the dough with the balls of your hands and with the force of your whole body, until all of the ingredients are properly mixed together (this takes approx 10 minutes). Wrap the dough in plastic foil and let it rest in a cool spot for 15 minutes (not in a refrigerator).
Hand rolled and hand cut:
Sprinkle the pasta board with flour. Pull the dough apart a little, then roll it out quickly with the rolling pin until it is about 1mm thin. Fold the rolled out pasta dough loosely on top of each other several times from the thinner side: when you are finished, it should be about 8cm wide. Now cut the folded pasta dough with a sharp knife lengthwise into approximately 5-6mm wide strips. If the fettuccine is too long, cut it again. Fatto! You did it!
With a pasta machine:
Cut the dough into pieces. It is said that you should have three times as many pieces of dough as there are eggs in it. In our case, that would mean 12 pieces. This means that each portion of the dough has just the right size for the pasta machine. Now pull the dough through the machine one by one until it is 1mm thin. Place the finished dough sheets next to each other on a cloth. Then, select the wide cutting setting (for fettuccine) on your machine and pull each dough sheet through.
Cook the fettuccine in plenty of salted water as described above. Add the sauce to the strained pasta immediately and mix together with a fork and spoon until the sauce covers the fettuccine. Serve the fettuccine hot.