So damn easy.

You got this. This pasta isn’t flashy and has a good, neutral taste, so it’s extremely diverse and a regular in my kitchen.

Ready In: 30 Minutes

Scoop a cup of flour onto a large, flat surface & create a well large enough to hold your two eggs.
Crack the eggs into your well.
With a fork, slowly beat the egg, drawing in flour from the outside of the well. Continue until you get a dough that’s manageable with your hands.
Knead the dough around, picking up little bits of flour along the way. The dough should still have some bounce to it once you’ve cleaned your surface.
Dust the surface below dough, and roll the dough into a square about 1/8” thick
Trim into a shape you like with a knife or pasta maker and set aside.

Heat water to a rolling boil and back off to a low boil; likely medium heat.
Drop in pasta and let boil for about 1 minute for al dente or further until your preferred texture.

If you want to make this in advance, just hang uncooked noodles indoors for about 4 hours. It should crack if given any resistance.