Flour: For a smoother pasta, use all-purpose flour (or 00 if available). For more texture, use semolina. A 50/50 blend is a good place to start if you have semolina, but AP flour on its own will still make a fine pasta.
Stir the eggs into the flour mixture until it gets too stiff to stir, then knead until it comes together.
Cover with plastic wrap (or place in covered bowl) and allow to rest for at least 1 hour, up to 6 hours. Roll and cut.
Excess dough can be frozen and used later. If left in the fridge, it will turn grey but still be usable for 48 hours.