In a large mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Make a well in the center and crack in 2 large eggs. Beat the eggs gently, gradually incorporating the flour from the edges. Transfer to a floured surface and knead for 8-10 minutes until smooth. Rest for 15 minutes, covered.

Divide the dough into four equal portions. Roll out each portion into a thin sheet (about 1/16 inch thick) and dust with flour. Repeat until you have plenty of fresh pasta.

Roll the sheets loosely and cut into strips about ¼ inch wide for fettuccine. Dust with flour to prevent sticking.

Bring salted water to a boil. Add the freshly cut pasta and cook for 2-4 minutes until 'al dente'. Drain, reserving a splash of the cooking water.

In a large skillet, heat 2 tablespoons of high-quality olive oil over medium heat. Add 3 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.

Toss in your favorite fresh herbs and any other desired ingredients, allowing the flavors to meld for another 2 minutes.

With the heat on low, add the drained pasta and toss to coat in the sauce, adding reserved pasta water if necessary. Heat through for another minute.

Serve the pasta on plates, garnishing with additional fresh herbs, a drizzle of olive oil, or grated Parmesan cheese.