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 along with 1 tablespoon of olive oil. Use a fork to gently whisk the eggs, gradually incorporating the flour until a shaggy dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic, then wrap it in plastic wrap and let it rest for 30 minutes.

After the dough has rested, divide it into four equal pieces. Keeping the pieces you aren’t using covered to prevent drying out, using a pasta machine or rolling pin, flatten one piece of dough to about ⅛ inch thick. Dust lightly with flour to prevent sticking, and roll through the machine or keep rolling until smooth and elastic.

Once your sheets of pasta are rolled out, decide on your desired shape, like fettuccine or lasagna. If making fettuccine, fold the sheet gently and cut it into strips about ¼ inch wide. Ensure they don’t stick by tossing with a bit of flour.

Bring a large pot of salted water to a rolling boil over high heat. Gently add the freshly cut pasta and cook for 2-4 minutes, watching for the pasta to float to the surface and tasting a strand for al dente perfection. Reserve a cup of pasta water and drain the rest, tossing the pasta with a splash of olive oil.

In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. If using crushed tomatoes, add them along with 1 teaspoon of dried basil. Simmer the sauce for around 10 minutes, adjusting seasoning with salt and pepper.

Once your sauce is ready, add the cooked pasta directly into the skillet with the sauce, tossing to coat evenly. If the mixture seems dry, stir in some reserved pasta water until you reach desired consistency. Plate your vibrant homemade pasta, garnish with fresh basil and grated Parmesan cheese.