Beat the eggs and salt in a bowl

slowly add flour until you can no longer mix well with the fork

transfer to a floured counter and continue to add flour and mix with your fingers until it forms a ball.

Knead anywhere from 5-15 minutes depending on how much time you have. General rule is that you want very few, if any, cracks that form when the dough is in a ball.

Cover and let sit for 10-20 minutes. If you are in a rush, then you can just immediately roll and cut the pasta. Your pasta will turn out better the longer you knead and let it rest, but if you aren't trying to impress anyone than feel free to take shortcuts!

Roll out the dough either by hand or in a pasta roller. Cut the dough and boil for ~3 minutes. Drain and serve.

I teach classes/lessons on hand rolling and cutting pasta and will post about it later this month.