In a large bowl, whisk together flour and salt. Mound flour mixture, then form a well in center. Add eggs and 1/4 cup tepid water to the well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed (about half of the flour will be incorporated), then knead in bowl until dough forms a mostly complete mass. Transfer dough and any flour in bowl to a clean work surface and knead together 8 to 10 minutes more to form a smooth dough. Wrap dough tightly in plastic and let rest at room temperature 30 minutes.

Divide dough into 4 pieces. Rewrap 3 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of a pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers 3 or 4 times, folding and turning dough until it is smooth and the width of the machine.

Feed pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until sheet is 1/16 inch thick, then cut crosswise, so that you have sheets the length of the “guitar strings.” Dust sheets on both sides with flour and transfer to a lightly floured work surface. Repeat with remaining dough.

Allow pasta sheets to sit until surface feels dry to the touch, about 15 minutes, then place 1 sheet over a chitarra (on two-sided chitarra, use narrower strings). Using a rolling pin and pressing gently, roll pin over pasta up and down several times, then run your fingertips up and down the wires; pasta will drop through strings onto collection board. Roll finished chitarra to create a nest, then place on a lightly floured work surface. Repeat with remaining sheets.

Note: Look for durum flour at Italian or other specialty markets, or mail order from Piazza Italian Market, piazzaitalianmarket.com, (410) 820-8281. Chitarra pasta cutters can be mail ordered from Fante’s Kitchen Shop, fantes.com, (800) 443-2683.