In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and crack in 3 large eggs. Whisk the eggs, gradually incorporating the flour until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.

Divide the dough into four pieces. Roll each piece out to about 1/16 inch thick, dusting with flour to prevent sticking.

Flour the sheets lightly, fold them over and slice into ½-inch strips. Unravel and lay on a floured surface.

Bring a large pot of salted water to a boil. Add pasta and cook for 2-4 minutes until they float to the surface.

Reserve a cup of pasta water, drain the pasta and return to the pot. Add Marinara Sauce and stir over low heat for 2-3 minutes.

Plate the pasta and garnish with fresh basil or grated cheese.