Place the flour in a mound on a sturdy work surface.
Beat the eggs and tomato paste together.
Make a well in the center of the flour large enough to accommodate the egg mixture.
Beat the egg mixture with a fork, slowly incorporating the flour.
When the mixture gets stiff, use your fingers to knead in the remaining flour.
Add the water and continue to knead until the dough is smooth.
Knead for about 10 minutes more or until the dough is shiny.
Set under an overturned bowl and let the dough rest for about 30 minutes.
Divide the dough into quarters.
Roll out each quarter until it is about 1/16 inch thick or as thin as you can roll it without breaking the dough.
Let the rolled out dough dry slightly by leaving it on the counter for 10 minutes, turning once.
Dust with flour, then roll up, jelly-roll fashion, and cut the noodles to desired width.
Unroll the noodles and cut to desired length.