Put flour on the work surface and form a hollow in the middle. Pour water into the hollow and mix everything carefully (first with a fork, then with your hands). Knead the dough thoroughly for about 10 minutes. It should not be sticky and still easy to knead. Wrap the dough in plastic foil and let it rest for half an hour.
Now process the dough in portions. Keep the dough that you are not currently using fresh in the foil. Roll out the dough with a pasta machine to a thickness of about 3 mm and cut into ribbon noodles. Pappardelle are about 13 mm wide, tagliatelle about 5 mm. If you do not have a pasta machine, you can also simply roll out the dough with a rolling pin.
Cook the pasta in plenty of salted water until al dente. Fresh pasta only needs between 2 and 4 minutes. Cook bought pasta according to the instructions on the packet. Keep some of the pasta water