Mix the flour and salt in a bowl. Create a well and crack the eggs into it, then incorporate flour to form a shaggy dough.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Wrap the dough and let it rest at room temperature for at least 30 minutes.

Divide the rested dough into four pieces and roll each piece to about 1/16-inch thick.

Cut the rolled dough into desired shapes and dust with flour to prevent sticking.

Boil salted water, add pasta, and cook for 2-3 minutes until al dente.

Drain and toss with your favorite sauce, adding pasta water if needed for creaminess.