Place 1 and 1/2 cups of the flour in a mound on a worktable and make a well in the center. In the well, place the eggs, water and salt. Using a fork, beat the liquids and slowly incorporate the flour. Shape the dough into a ball and begin to knead the dough. Knead the pasta for 10-15 minutes. If the dough will accept more flour work the remaining 1/2 cup of flour in as it is kneaded. Wrap the dough in plastic wrap, refrigerate it and allow it to rest for at least 30 minutes. Roll and cut as desired.
Whole Wheat Pasta: substitute half the amount of white flour with wheat flour.
Fresh Herb Pasta: add 2 tablespoons finely minced herbs to the basic recipe.
Black Pepper Pasta: add 1 tablespoon freshly ground black pepper to the basic recipe.
Saffron Pasta: heat the tablespoon of water that is called for in the basic recipe. Add a large pinch of saffron. Allow it to cool, and then proceed with the basic recipe.
Buckwheat Pasta: replace 1 cup of white flour with buckwheat flour in the basic recipe.