Mound the flour in a large wide bowl or on a work surface. Sprinkle over the salt and make a well in the middle. Bread the eggs into the well and mix the yolks and whites with your finger or a fork, then mix the flour with the eggs by drawing it into the center of the well with your hands, a fork, or a dough scraper; the mixture will be crumbly. Sprinkle the water over and rub or cut it in. Continue to add water a tablespoon at a time, mixing after each addition, until the dough holds together but is not sticky; you may need to add up to an additional 1/3 cup water. Turn out onto a lightly floured work surface and knead the dough just until it is smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes, or overnight.