Place flour in a mound with a well in the center. Add eggs and whisk, gradually add flour from the well. Work into a ball. Knead 5 minutes.
Wrap and rest 30 minutes. Unwrap and cut into 4 pieces. Flatten and roll out. Cut into sheets. Dry for 2 minutes then dust with flour.
Fold the pasta sheet over on itself and cut pasta shape. Drape over a drying rack. Dry for 30 minutes.
Fold the pasta into little nests. Line a container with parchment. Can be refrigerated for 2 days or in the freezer for 3 months.