Separate the egg yolks from the whites and place the yolks in a bowl. Add the flour and salt. Pour the yolks into the flour and stir with a wooden spoon to bring the dough together. When it becomes shaggy, switch to your hands and start kneading. The dough will feel firm at first.

Transfer the dough to a clean work surface and knead for 8–10 minutes until it becomes smooth, elastic, and slightly springy.

Wrap the dough tightly and let it rest in the refrigerator for one hour. This relaxes the gluten and makes rolling much easier. Remove the dough from the fridge and unwrap when ready to roll.

Place the dough on a lightly floured surface and roll it out with a rolling pin or pasta machine. Roll into long thin sheets; for tagliatelle, stop at about setting #5 on most pasta rollers. Trim the edges into an even square, dust with flour, and loosely fold or roll the sheet into a long log.

Use a sharp knife to slice the dough into 1 cm (½-inch) ribbons. Unroll each strip into long tagliatelle noodles.

Bring salted water to a boil. Add the fresh tagliatelle and cook for 2–3 minutes until tender. Drain and toss immediately with your sauce of choice.