Combine 2 cups of all-purpose flour and a pinch of salt in a bowl. Make a well and crack in 2 large eggs. Whisk the eggs, incorporating the flour gradually. Knead on a floured surface for 8–10 minutes until smooth. Wrap in plastic and rest for 15 minutes.

Divide the dough into four pieces. Roll out each piece to 1/16 inch thickness. Cut into desired shape and set aside.

Heat 2 tablespoons of olive oil in a skillet. Add 3 minced garlic cloves and sauté for 1–2 minutes. Add 8 ounces of sliced mushrooms and cook for 5–7 minutes until browned.

Reduce heat and pour in 1 cup of heavy cream. Simmer for 3–4 minutes until thickened. Stir in ½ cup of grated Parmesan until melted.

Boil salted water and cook the fresh pasta for 3–5 minutes until al dente. Drain and reserve some water.

In the skillet, toss the drained pasta with the sauce. Adjust thickness with reserved pasta water. Garnish with parsley, extra Parmesan, and red pepper flakes.