In a wide, shallow bowl mound 3 1/2 cups of the flour and then hollow out a well within the flour and slowly add the eggs.
Keep the other 1/2 cup of flour out in a bowl.
With a fork, whisk the eggs and slowly incorporate the flour while whisking.
When a dough begins to form, start kneading the dough with the palms of your hands on a clean surface or board. If the dough seems really sticky, slowly add flour from the reserved 1/2 cup.
Once the dough seems like a "cohesive mass" (thanks Mario Batali) then scrape clean your surface, lightly flour it, and then continue to knead the dough for 3-4 minutes, adding a touch more flour to your work surface when needed (har har).
Form the dough into a large ball and then wrap in plastic wrap and let rest for 20-30 minutes.
Set up your pasta roller or attachment and then roll out and cut your fresh, light pasta!