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Ingredients
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Fresh Egg Pasta Dough
Simple Sauce & Finish
Method
Fresh Egg Pasta Dough
Make the dough
On a clean work surface, combine the all-purpose flour and semolina in a mound. Make a large well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner rim of the well until the mixture becomes a shaggy, sticky dough.
Knead
When the dough holds together, use your hands to knead it for about 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry and cracks, add water 1 teaspoon at a time (up to 2 tablespoons). If too wet, dust with a little flour. Form into a ball.
Rest
Wrap the dough tightly in plastic wrap or place in an airtight container and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
Roll and cut
After resting, divide the dough into 2 pieces. Keep unused portions covered. Flatten one piece with your palm, then pass through a pasta machine starting at the widest setting or roll with a rolling pin to about 1–2 mm thickness. Fold and pass a couple times to smooth. Progressively reduce the thickness until you reach desired sheet thinness (usually 5–7 passes on machine). Dust with semolina or flour to prevent sticking. Cut into your desired shape (fettuccine, tagliatelle, pappardelle or hand-cut strands).
Dry slightly (optional)
Hang or spread the cut pasta on a floured tray for 10–15 minutes if you want a bit of drying before cooking; for very fresh 'made-to-order' service you can cook immediately.
Simple Sauce & Finish
Bring water to boil
Bring a large pot of water to a rapid boil. Add 1 tablespoon salt per 4–6 liters (or to taste).
Cook fresh pasta
Add the freshly cut pasta to the rapidly boiling water and stir gently to separate. Fresh pasta cooks quickly: 1–3 minutes depending on thickness. Taste for al dente. Reserve about 1 cup of the starchy pasta cooking water before draining.
Prepare sauce
While pasta cooks, warm 2 tablespoons olive oil and 1 tablespoon butter in a wide sauté pan over medium heat. Add the sliced garlic and cook gently until fragrant and just beginning to color, about 45–60 seconds (do not burn). If using red pepper flakes, add them now.
Add tomatoes
Increase heat to medium-high and add the halved cherry tomatoes. Sauté 2–4 minutes until they begin to blister and soften, releasing some juices.
Combine pasta and sauce
Add the drained pasta directly to the sauté pan (or use tongs to transfer) along with about 1/2 cup of the reserved pasta water. Toss vigorously over medium heat for 1–2 minutes so the pasta finishes cooking and the sauce emulsifies with the pasta water and cheese. Add more reserved water a tablespoon at a time if needed to achieve a silky coating.
Finish
Remove from heat. Stir in the torn basil leaves, lemon zest, and 1/2 cup grated cheese. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, taste and adjust. Add remaining 1/4 cup cheese at service if desired. If using, drizzle a little extra virgin olive oil.
Plate and serve
Twirl or portion pasta onto warm plates. Finish with additional grated cheese, a few small basil leaves and a crack of black pepper. Serve immediately—this dish is best made-to-order.