Make a well with the sieving flour on the pastry board and, in the middle, the eggs and a pinch of salt. With a fork beat the eggs, incorporating little by little the flour without breaking the sides of the well; when the mixture has set, knead it with your hands until you obtain a dough soft and not sticky.Continue to knead the dough for 20 minutes, pressing with the base of the palm of your hand, folding the dough over itself and turning it a half turn; repeat this procedure several times. Roll up the ball in the clingfilm and let rest it for 30 minutes. Then roll out the dough with a rolling pin until you get a thin pastry. Then roll the pastry not too tight on itself and flatten a little the roll; cut the roll into 8 mm wide strips and roll out the strips on a clean cloth or on the pastry board to dry them for a few hours before cooking.
When the ragout is almost cooked, boil the tagliatelle in a pan in salted water, then drain and mix with the ragout. Add parmesan cheese and serve.