1) On the counter, or in a bowl, create a well with the flour.
2) Crack the eggs directly into the well. Scramble them with your fingers or a fork.
3) Draw flour from the sides of the well into the center, mixing well with the eggs. Draw flour evenly from all sides.
4) Working quickly, draw flour until a soft, loose dough forms.
5) Continue to knead the dough, 8-10 minutes until a firm, but not dry dough forms. Wrap in plastic wrap and let rest for 30 minutes.
6) Fresh pasta cooks quickly, so start heating your water early, and melt the butter for the sage butter. Keep the butter on low heat until it is nicely browned, but not burnt.
7) Mince fresh sage leaves and set aside for the sauce.
8) After the dough has rested, divide into 4 even pieces. Set aside and cover 3 pieces while you work with the 4th. Lightly dredge your working piece in flour.
9) Roll through the largest setting on your machine. Remove the dough, fold in half and repeat the roll. Repeat again 4 times, for a total of 6 rolls.
10) After the 6th roll, dial the machine down to the next smallest setting. Roll the pasta through once, and dial down again. Only the first roll on the largest setting is done 6 times. Continue to roll thinner and thinner until you reach the 2nd smallest setting.
11) Let the pasta sheets rest for 10-15 minutes. Be sure to check the pasta water and the browning butter. After the pasta has rested, run each sheet through the cutting blades of the pasta machine.
12) Gently separate the noodles, and loosely pile the pasta while you roll the rest of the sheets. After all sheets are cut, add the pasta to the salted boiling water. Cook for 2-3 minutes.
13) While the pasta is cooking, add the sage to the browned butter. It will sizzle up into lovely crunchy bits.
14) Drain the pasta, divide into individual servings and top with the sizzled sage butter. Serve immediately. Refrigerate any leftovers.