Homemade Pasta for Cannelloni and Lasagna

On a pastry mat or in a large mixing bowl add the flour and a generous pinch of salt.
Using your fingers, make a well in the center of the flour.
Add all of the eggs into the well of flour.
Using your fingers or a fork, mix the eggs well to break up the yolks.
Begin stirring the flour of the well from the center, closest to the eggs, outward into the egg mixture. Continue mixing in the flour until it has all been absorbed by the eggs and begins to form a shaggy dough.
Once you have a shaggy dough, begin to knead it thoroughly to mix all ingredients well. Continue kneading the dough until it becomes soft and pliable but still firm. If it is too wet, add more flour as needed. Knead the dough for 10 – 15 minutes until it is uniformly mixed. Wrap the dough in plastic, place it in the refrigerator and let it rest for 1 hour.
After 1 hour, remove the dough from the refrigerator and divide it into 4 pieces.
On a pastry mat dusted with flour to prevent sticking, roll out one section of dough to 1/16 inch thickness.
Cut the dough into sheets of lasagna 4 inches long x 6 inches wide. Set the sheets on a baking sheet or large plate and allow them to dry slightly.
Repeat steps 8 and 9 with the other 3 sections of dough.
Prepare your lasagna or cannelloni recipe as desired.