Gather the all-purpose flour on a clean surface, create a well in the center, crack the eggs into it, and sprinkle salt over the flour. Whisk the eggs and incorporate the flour until a shaggy dough forms.

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

Divide the dough into four pieces and roll out each piece until about 1/16 inch thick using a pasta machine or rolling pin.

Cut into your preferred shape, dusting with flour to prevent sticking. Set aside or cook immediately.

Bring a large pot of salted water to a boil. Add the pasta and cook for 2-4 minutes until it floats. Reserve a cup of pasta water before draining.

Toss the pasta in your sauce or olive oil, adding reserved pasta water if needed. Serve immediately with herbs or cheese on top.