In a large mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Create a well in the center and crack in 2 large eggs. Gradually mix the flour into the eggs until a shaggy dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 20 minutes.

After the dough has rested, divide it into four pieces. Roll out one piece at a time into thin sheets, aiming for about 1/16-inch thickness. Dust each sheet lightly with flour as you roll to prevent sticking. Cut into your desired pasta shape and set aside.

Bring a large pot of salted water to a rolling boil. Gently add your freshly made pasta. Cook for 2-4 minutes or until the pasta floats and is tender but still al dente. Reserve a cup of pasta cooking water, then drain the pasta and return it to the pot, off the heat.

In a large skillet, heat ¼ cup of olive oil over medium heat. Add 4 minced garlic cloves and sauté for about 1-2 minutes until fragrant and golden.

Add the drained pasta to the skillet with the sautéed garlic. Pour in the juice of 1 lemon, tossing to combine. If the pasta seems dry, gradually add some reserved pasta water until the desired consistency is reached. Cook together for about 1-2 minutes.

Remove from heat and grate about ½ cup of Parmesan cheese onto the pasta. Toss well to coat evenly. Add chopped parsley and a sprinkle of red pepper flakes if desired. Serve warm.