In a mixing bowl, mound 2 cups of flour, make a well, and add 3 eggs and a pinch of salt. Mix with a fork until a shaggy dough forms.

Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.

Divide the dough into four sections, roll out each to 1/16 inch thick, and cut into desired shapes.

Melt 3 tablespoons of butter in a skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1-2 minutes.

Stir in 1 cup of grated Parmesan cheese and a splash of pasta water until creamy. Add chopped herbs.

In a large pot, bring salted water to a boil, add pasta, and cook for 2-4 minutes until al dente.

Reserve half a cup of cooking water, drain pasta, then add to skillet with sauce, tossing to combine.

Garnish with extra Parmesan and fresh herbs before serving.