In a clean bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center, then crack in 2 large eggs. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.

Wrap the kneaded dough in plastic wrap and let it rest at room temperature for 30 minutes.

After resting, divide the dough into four equal portions. Flatten one piece slightly and dust it with flour. Roll the dough out to your desired thickness, typically around 1/16 inch for fresh pasta.

Bring a large pot of salted water to a boil over high heat. Gently add your freshly cut pasta and stir to avoid clumping. Cook for 2-4 minutes until the pasta floats and becomes tender, then drain.

In a large skillet, heat your choice of sauce over medium heat. Add the freshly drained pasta and toss gently. Add reserved pasta water if needed.

Plate your homemade pasta and finish with freshly grated cheese and chopped herbs.