1.Make mound with the flour in a large bowl, then scoop out a well in the middle. Pour the eggs into the hole, add the salt, pepper, and work the eggs and the flour together till you have smooth dough, adding just a drop of water if necessary, and no more.
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2.Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Don''t skimp on the kneading or the dough will tear while you''re rolling it out.
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3.Form dough into balls, wrap in plastic wrap, and refrigerate at least 20 minutes.
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4.Separate the dough into medium pieces. Flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking.
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5.Roll out with a pasta roller until thin, and then cut into fettuccine (follow manufacturers directions for whatever pasta roller you have.)
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6.Add pasta to the pot of Margharita sauce and stir to break up. Cook until al-dente, about 5-7 minutes.
