As cliché as it is, I decided to go back to basics to start. The most classical, yet delicious option, was to make fresh pasta.
I used this recipe from BonAppetit. It's from Michael White, only requires 3 ingredients (3 large eggs, 1 tablespoon olive oil, pinch of sea salt, 2 cups 00 flour); and if I may say so myself it was very easy to follow, basic, and delicious. I've made it a couple times now and I do have some tips (I really messed up the first batch). Keep these tips in mind and you'll be making fresh pasta all the time. It's a basic recipe and my new go to for fresh pasta.
Make sure the eggs are room temperature - that is key. Also make sure you use the right pasta flour for your region. You want Italian 00. At the time I was using German flour, the equivalent being 405. Here is a great table for your own flour research needs. When you make the well to put the egg inside, make sure to create a thin center and high walls otherwise your egg will run out and make a mess all over the counter (I might be speaking from experience).
I then used a pasta maker to make fettuccini. Using a pasta maker will make your life a lot easier, and I highly recommend it. What I'm about to say next is the most important tip: after rolling out pasta, do not be shy with the flour. My first time making it, I got a bit carried away with making the pasta look nice for the photo, that I forgot to flour sufficiently. When it got to cooking time, the pasta had stuck together. This did not cook well, as those now thick stuck together sections were undercooked, but my loving parents still ate it. Bless them.
Below are some photos of the process. I served the first batch with Chicken Spinach Alfredo for my parents and Classic Tomato Sauce with Buffalo Mozzarella for me the veggie. The second batch, being much better and not stuck together, I made with Mushroom Cream Sauce.
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