In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Create a well in the center, crack in 2 large eggs, and whisk together with a fork, incorporating flour from the edges until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.

Divide the dough into four portions. Roll out one portion on a floured surface until it's about 1/16 inch thick.

Cut the rolled sheets into spaghetti shape and repeat with remaining portions.

Bring a large pot of salted water to a boil. Add the fresh spaghetti and cook for 2-3 minutes until it floats and is al dente. Reserve one cup of pasta water, then drain.

Heat ½ cup of olive oil in a skillet over medium heat. Add 4 minced garlic cloves and red pepper flakes; sauté for 2-3 minutes until garlic is golden and fragrant.

Add the drained spaghetti to the skillet, tossing to coat in the sauce. Sprinkle in reserved pasta water as needed to achieve a silky consistency.

Remove from heat and stir in chopped parsley. Optionally, finish with grated Parmesan cheese. Serve hot.