Combine the flour in a bowl or on a work surface, put eggs and salt in the center and start kneading with a fork, then work by hand (or with a planetary mixer) for at least 15 minutes (adding a little warm water if necessary), until a firm and homogeneous mixture is obtained.
Wrap with cling film and let it rest for at least 30 minutes at room temperature.
After the rest time, start flattening the dough on a floured pastry board with a rolling pin.
Once you have a fairly thin sheet, fold it gently a couple of times on itself.
With a knife, then obtain your tagliatelle, cutting the folded dough into strips of the width you prefer (preferably equal to each other).
That's all: the buckwheat pasta is ready, you just have to cook it like a normal fresh pasta and use it for your preparations.
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