In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt, creating a mound. Create a well in the center and crack in 3 large eggs along with 1 tablespoon of olive oil. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic.

Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

After resting, divide the dough into four equal pieces. Roll the dough thinly, aiming for about 1/16 inch thick.

Choose your pasta shape—fettuccine, tagliatelle, or lasagna sheets and cut accordingly.

Bring a large pot of salted water to a rolling boil. Cook the fresh pasta for 2-4 minutes until al dente.

In a skillet over medium heat, add 2 tablespoons of olive oil and sauté 3 minced garlic cloves until fragrant. Add 2 cups of diced tomatoes. Let this simmer for 10-15 minutes.

Add the cooked pasta to the skillet with your sauce, tossing gently to combine. Finish with fresh basil and grated Parmesan cheese.