So, take a really full scoop of flour, I have a 1-cup scoop in the bag, so maybe it is closer to two cups, and dump in a bowl. make a well and crack two eggs in it. Stir up the eggs so the flour mixes in a bit at a time to make a soft dough. Dump it out on the counter, extra flour and all. Knead the dough for a few minutes to work in more flour and get it soft & elastic. Divide the dough into about 4 pieces just so it is easier to work with.
If you have a pasta maker like I do, now’s the time to run it through that. If you don’t, get out the rolling pin. the first few runs are to work in a bit more flour so it is not sticky. You can fold it a couple times too. Then roll it out reeeeeeaaaaally thin.
Either cook it right away in lots of boiling water for about five minutes, or lay it on a floured tea towel to dry. It WILL stick to the counter if you don’t. 
This makes about enough for one meal. Use four egss and more flour for a bigger batch.
Enjoy! Even store bought “fresh” pasta is not the same. (lasagna for supper! whee!)
Hey! When the heck did you change the layout?? I like!
Homemade pasta sounds yummy!
I’ve been thinking about getting a pasta maker. Is it worth it? Are there settings for different size pasta? I’ve never seen one, except once a long time ago on a Ron Popeil infomercial (love his stuff).
N. – I changed the layout five days ago! Where were you??
Lisa – It is totally worth it! Especially if you love pasta like we do. It has different thickness settings and usually comes with cutters for two more kinds. I want to have you over sometime for a pasta dinner and you can help make it too.