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Pile some of the flour onto your board and make a well in the middle. (You can use all the flour, but it is a good idea to leave some back for adding later to make sure you get the correct consistency). Break the eggs into the well and add the salt. Either with a fork or your hands, gradually incorporate the flour. Keep adding flour until the mixture is of the correct consistency - basically a soft dough. Knead the dough with the heel of your hand until it is smooth and elastic, and then leave it to rest for about 10 minutes. Place the dough on a board or work surface and start rolling away from you. When the dough is very thin, about 2mm, fold it, then cut into strips and cover them with a tea-towel until they are ready to use. To cook the pasta, make sure a large pan of salted water is at a rolling boil and then cook for a few minutes, until the tagliatelle are cooked but still al dente.