Prepare the Dough: On a clean surface, mound about 2 cups of flour, make a well in the center, crack 2 eggs into the well, add a pinch of salt and a drizzle of olive oil. Whisk the eggs and gradually incorporate the flour until it forms a shaggy dough, about 5 minutes.

Knead the Dough: Knead the dough by hand for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.

Roll Out the Dough: Divide the dough into four pieces and roll out each into thin sheets, about 1/16 inch thick. Cut into desired pasta shapes.

Cook the Pasta: Bring a large pot of salted water to a boil. Drop the pasta in and cook for about 3-4 minutes until it floats to the surface.

Drain and Serve: Drain the pasta using a colander, reserving a cup of cooking water. Toss with sauce and serve hot, garnished with parmesan and herbs.