In a stand mixer fitted with a dough hook, combine the flour, eggs, and salt.

Knead by machine for 10 minutes until a smooth dough is formed. It should not be sticky or too dry.

Add a small amount of flour or water as necessary to form a smooth dough.

Remove dough from machine and knead several times on the counter.

Cover the dough in plastic and let rest for 20 minutes.

Divide the dough into 4 equal pieces.

Roll out each piece on a floured surface, dusting the dough generously with flour, into a circle approximately 12 inches in diameter and about 1/16 of an inch thick.

Let the rolled out dough rest on a floured surface for several hours until it is dry but still pliable.

When the dough has dried, stack the circles of dough on top of each other and cut into 1 inch squares.

When the cabbage and onions are finished, cook the pasta squares in boiling, salted water until tender but still al dente, about 10 minutes.

Drain the pasta squares, reserving some of the cooking liquid. Combine with the cabbage and onion mixture, adding a little reserved pasta water if necessary.

Add salt and pepper to taste.

Combine thoroughly and serve.

Slice the cabbage in half.

Cut each half of cabbage into three wedges.

Remove the core.

Thinly slice the cabbage.

Melt 1 stick of butter in a large pan.

Add the cabbage and 1 teaspoon salt.

Cook, covered, on high for a few minutes. Then reduce the heat to medium low and cook, stirring often, until cabbage is golden brown.

Cut the onions in half and thinly slice.

Melt 6 Tablespoons of butter in a large pan.

Add the onions.

Cook, covered, on high for a few minutes. Then reduce the heat to medium low and cook, stirring often, until onions are golden brown.

Combine the carmelized cabbage and onions. Add cooked drained pasta and combine. Add a ladle or two of the pasta water to thin the cabbage and onions and help them adhere to the pasta.

Add salt and pepper to taste.