The real task here is to make the pasta dough and rolling it out very thin. It's possible to roll it out without the use of a pasta maker but it's truly an arm workout using a rolling pin and time intensive to get the dough thin enough.
Tip: To help with the mixing, leave the eggs out at room temperature for about half an hour.
Tip: Roll your dough thinner than you want it to look like when it's cooked because fresh pasta, unlike boxed, will expand when cooked.
Tip: Take a piece of pasta out and run it under cold water before tasting it to avoid burning your mouth.