In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Create a well in the center and crack in 2 large eggs along with 1 tablespoon of olive oil. Using a fork, slowly incorporate the flour into the eggs until a shaggy dough forms.

Transfer the dough onto a floured surface and knead it with your hands for about 8-10 minutes until smooth and elastic.

Wrap the kneaded dough in plastic wrap and allow it to rest for 30 minutes at room temperature.

Divide the rested dough into four equal pieces and roll each piece into thin sheets about 1/16 inch thick.

Cut the rolled dough into your preferred shapes and dust with flour to prevent clumping.

Bring a large pot of salted water to a boil and add your freshly cut pasta. Cook for 2-4 minutes until tender yet al dente.

Plate the pasta and garnish with freshly grated cheese or herbs if desired.