In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.
Divide the dough into two equal pieces. Place one on a floured work surface and cover the remainder. Line a large baking sheet with parchment.
Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch thick. Cut the sheet of pasta south to north into 1 1/4 inch (3 cm) wide strips. Cut the pasta again east to west into 1 1/4 inch (3 cm) apart to create little squares of dough. Remove any irregular pieces around the edges and set aside/cover (you can either cook these as is or reroll/cut).
Cover most of the squares with a cloth or plastic liner to prevent them from drying out as you work. Place one square in the palm of your hand. Press together the tips of two opposite corners to make a triangle with a hollow center. Pull the two remaining corners away from the sealed edge and press together to make a shape similar to tortellini.
Place the formed Sorpresine on the parchment-lined baking sheet and repeat with remaining squares and then remaining dough, keeping the shaped pasta from touching one another.
Allow to dry for 15 minutes and cook in salted boiling water or your desired broth until tender, 2 1/2-3 minutes. Uncooked pasta can be frozen in a single layer, then transferred to a freezer-safe bag or dried fully and stored in an airtight container.