In a large mixing bowl or stand mixer fitted with the paddle attachment, add flour and create a well. Add eggs and 2 tablespoons water to the center and combine over low speed until well incorporated. Using your hands, form a dough ball. If the dough is crumbly, add water 1 teaspoon at a time working it in with your hands. If it is sticky, add a small amount of flour to your hands and working into dough ball.
3½ cups all-purpose flour, 4 large eggs, 2 tablespoons water
Fit stand mixer with dough hook and press into dough ball in mixing bowl. On low speed (4), knead 2 minutes.
Fit mixer with pasta maker attachment and bucatini plate. Make 1" dough balls, and insert into the top (feeder). When noodles reach the desired length, hold one hand under the noodle using the other to cut and transfer to boiling pot or drying rack. Repeat.
Prepare Pasta
Fill a large pot with water and add 1 teaspoon salt. Bring to a boil.
Transfer fresh pasta to boiling water. Stirring occasionally, boil 3 minutes or until al dente. Drain, reserving 1 cup pasta water (set aside) and toss with pasta sauce, adding pasta water to achieve desired consistency.
Notes
Consistency matters. Dough should not be dry or sticky. If it is crumbly, add a small amount of water to hands and knead into dough ball. If sticky, add a small amount of flour and knead by hand into dough. Repeat until it does not crumble or stick to hands.If time allows, cover dough ball and allow to rest 20 minutes before pressing to make dough even easier to work with.
Substitution Notes
Substitute all purpose flour with whole wheat, durum wheat flour or equal parts semolina flour and all purpose flour.
How to Store
Place fresh noodles on a baking sheet for 2-3 minutes. Dust with flour and loosely fold into nests. Return to baking sheet to dry an additional 30 minutes.Place in an airtight container and refrigerate up to 24 hours or freeze up to 3 months. Add refrigerated or frozen noodles to a pot of boiling water and cook al dente.