Place the flour into a medium sized bowl and make a well in the centre.
Crack the eggs into the hole and, using a fork, work the flour into the egg until it starts to clump together.
Turn out onto a floured surface and knead for 2 minutes, until it forms a smooth but elastic ball.
Divide into two disc shapes, wrap in cling film and refrigerate for 60 minutes.
Run through your pasta machine, starting at the thickest setting (twice) and then working through each thinner setting until you reach the desired thickness. Mine was the second from the last setting.
Run through the linguine setting on your pasta machine and drape over the back of a wooden chair (or use knitting needles propped up under cookbooks if you don't have dowel rods or a wooden chair) to hold the pasta until it's ready to be cooked.