Combine flour and salt, mix together the flour and salt with your hands on your work station (you can use a bowl if you don't have enough space)

Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine. (made 2 kinda dough 1 with scent leaf and the other plain), combine flour and the egg, till it starts to form a soft dough.

Rest the pasta dough by placing the ball of dough inside a cling film andwrap. Rest for at least 30 minutes.

Pasta dough can be refrigerated for up to 24 hours. Allow it come back to room temperature before rolling out. Divide the dough into four equal portions; dust the portions with flour and cover with a clean dishtowel.

Set your pasta machine to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Feed it through once or twice more until smooth. You can repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked. You can change the settings on your roller to roll the pasta thinner and thinner to your desire.

Cut the long stretch of dough into noodle-length sheets. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the do

Bring a large pot of water to a boil, salt the water, and cook the pasta for about, 6-8 minutes. Drain immediately and set aside