Place the flour in a large bowl or on a countertop and make a well in the center. Crack the eggs into the well and slightly beat them. With a fork, add the flour a little at a time into the eggs to combine. Begin to pull the mixture into a dough, adding the water a little at a time to incorporate all of the flour. Once all traces of dry flour are gone, begin to knead the dough until soft. It should not stick to your fingers. Work for a few minutes, adding more flour if you need, until it becomes silky soft. Wrap the dough in plastic wrap and chill for 30 minutes, or up to a day. For this recipe, make the spiced butter (below) while you are waiting for the pasta to chill.
After chilling, divide the dough into two pieces. Keep one well covered. Using a rolling pin, flatten the other piece into a thin rectangle. If you have a pasta machine, set it to its widest setting and pass the dough through. Continue rolling the pasta, narrowing the setting by a notch every time, until you get to the lowest setting. The dough will become very long, so after rolling the dough through 2-3 settings, cut it in half to keep it to a manageable size. If you do not have a pasta machine, you will continue to roll out the dough with a rolling pin until it is very thin. You should be able to see light through it if you hold it up.
Repeat with the remaining dough. If your pasta machine has a fettuccine setting, you could use that. If it does not, you'll create your pasta ribbons with a knife. Lightly dust the surface of the dough with flour and gently spread it around with your hands. Starting with a long end of your pasta sheet farthest from you, roll the dough toward you in a fairly tight roll. Starting at one end, cut the pasta into 1/2 inch pieces. When you reach the end, unroll each piece, and place each on a lightly floured surface. Make sure the pieces are as separated as possible. Bring a large pot of salted water to a boil.
