Mix flour and eggs in a large bowl until the dough is combined and uniform. Add a little water if the dough doesn't come together properly. Wrap the dough in plastic wrap and refrigerate for about 1 hour. When rolling the dough with a rolling pin, it's best to divide the dough into five equal pieces and roll them out one at a time. Keep the remaining dough covered in the meantime. Sprinkle some flour on the kitchen counter and roll out one piece of dough. Sprinkle with flour and roll until the dough is so thin it is almost transparent. Dust it well with flour and cut the dough into sheets with a sharp knife. Immediately lay them to dry on clean and floured kitchen towels. Avoid letting the sheets stick together or fold. The pasta should ideally lie free until it is used. You now have your own, homemade lasagna sheets, which you can use in all your lasagna recipes. Follow the method for fresh lasagna sheets.