This is something I never thought I'd try but it's SO incredibly easy I can't imagine not! I am Italian after all, so I can't shame my ancestors. :) Don't be afraid. You can do this. It's 50 times easier than bread making and even cookie making. Try it! I think you'll love it! (This recipe is from the Betty Crockpot Cookbook)
2 cups flour
1/2 tsp salt
2 large eggs
1/4 cups water
1 Tbsp olive or vegetable oil
Italian seasoning or other herbs, if desired
In a medium bowl, mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too sticky gradually add more flour while kneading. If dough is too dry, mix in enough water to make dough easy to handle.)
Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Place in large bowl and cover with plastic wrap to stand for 15 minutes.
Divide dough into 4 equal parts. On lightly floured surface roll one fourth of the dough at a time into a rectangle, 1/16 to 1/8 inch thick ( keep remaining dough covered while working). Loosely fold rectangle lengthwise into thirds. (I didn't fold into thirds as my pasta kept sticking together. A little too wet still I guess.) Cut (with a large knife or pizza cutter) crosswise into 2 inch strips for lasagna, 1/4 inch strips for fettuccine or 1/8 inch strips for linguine. Unfold and gently shake out strips. (The cutting "rules" are completely fluid. Do whatever the heck you want.) Hang on pasta drying rack or arrange in a single layer on a lightly floured towel.
Let stand 30+ minutes or until dry. (If using a pasta machine, pass dough through machine until 1/16 inch thick.)
In 6-8 qt saucepan, heat 4 quarts water (salted, to flavor the pasta...ALWAYS salt pasta water!) to boiling. Add pasta. Boil uncovered 2 to 5 minutes stirring occasionally until firm but tender. Begin testing for doneness when pasta rises to the surface of the water. Drain pasta.