In a large mixing bowl, combine flour and salt. Make a well in the center and add eggs and olive oil. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Divide the dough into four equal portions. Roll one portion out to desired thickness, dusting with flour to prevent sticking.

Fold the rolled dough and slice into strips for fettuccine. Unfold and toss with flour.

Bring salted water to a boil. Cook pasta for 2-4 minutes until it floats and is al dente. Drain.

Heat olive oil in a skillet. Sauté garlic until fragrant, then add tomato sauce and simmer for 5 minutes. Season with salt, pepper, and basil.

Combine cooked pasta with sauce, adding reserved pasta water if needed for consistency. Serve with Parmesan cheese and black pepper.