In a large mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Create a well in the center and crack in 2 fresh eggs. Gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for about 8-10 minutes until smooth and elastic. Cover and let rest for 20 minutes.

Preheat oven to 425°F (220°C). Chop 1 zucchini, 1-2 bell peppers, and 1 cup of cherry tomatoes into bite-sized pieces. Place on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender.

Once the dough has rested, divide into four portions. Roll each piece into thin sheets, about ⅛ inch thick, using a rolling pin. Cut into favorite shapes and let dry slightly.

Bring salted water to a boil. Add freshly made pasta and cook for 2-4 minutes until al dente. Reserve a cup of pasta water, then drain.

In a skillet over medium heat, combine roasted vegetables and 2 tablespoons of reserved pasta water. Stir in drained pasta and ¼ cup of grated Parmesan, then toss to coat. Cook for another 1-2 minutes.

Plate the pasta, drizzle with extra virgin olive oil, and sprinkle with fresh basil and additional Parmesan if desired. Serve hot.