In a food processor, pulse the flour and salt. Add the egg mixture. Process for 30 seconds. The dough should not form a ball but rather remain coarse. If the dough forms a ball, add 1 tbsp of flour at a time and pulse until coarse. If the dough is too dry, add 1 tbsp (15 ml) of water or more, if needed.
On a work surface, press the dough pieces together. Knead by hand for 1 minute or until smooth. Cover with plastic wrap and let rest for 30 minutes at room temperature.
Use to make Squash Agnolotti Pasta with Porcini Sauce.