In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt, creating a mound. Make a well in the center, then crack 2 large eggs into the well. Using a fork, gently beat the eggs, gradually incorporating the flour until the mixture becomes a shaggy dough. Knead for about 8-10 minutes on a floured surface until smooth and elastic, then wrap it in plastic wrap and let it rest for 30 minutes at room temperature.

After resting, divide the dough into four equal pieces to make it easier to work with. Using a pasta machine or a rolling pin, roll out one piece at a time on a floured surface to your desired thickness, usually about 1/16 inch for fettuccine or lasagna. Dust with flour to prevent sticking as you roll.

Once your dough is rolled out, choose your pasta shape! For fettuccine, fold the sheet of dough into thirds before slicing with a sharp knife into strips. If making lasagna, simply cut the sheets into rectangles. Dust the cut pasta with a little flour to ensure it doesn’t stick.

Bring a large pot of salted water to a boil over high heat. Gently add the freshly cut pasta to the boiling water and cook for 2-4 minutes, depending on thickness. Drain in a colander, reserving a bit of pasta water to adjust your sauces later if needed.

Toss the cooked pasta in a large mixing bowl with your desired sauce, like a simple olive oil and garlic or a classic marinara. Garnish with freshly grated Parmesan cheese and chopped herbs like basil or parsley. Serve immediately.