Place the flour, in a mound, on a clean work surface. Sprinkle with salt and lightly toss with your fingers to combine. Make a well in the center, crack the eggs in and add the olive oil. Use a fork to lightly beat the eggs in the center and then begin to bring in some of the flour around the center. Continue adding in flour and mixing until the dough starts coming together to form a rough and shaggy dough.

Knead the dough by hand, sprinkling with a bit of flour if it is too sticky, until the dough is smooth and somewhat firm. Wrap in plastic and let rest at room temperature for 30 minutes.

In the meantime, let’s make the sauce. Set a large saucepan over medium-high heat with the oil. Once hot, add in the shallot and garlic and season with a pinch of salt, pepper and the crushed red pepper flakes. Cook until softened, and just beginning to brown, about 3 to 5 minutes. Stir in the cherry tomatoes, lower the flame and cover with a lid. Cook, stirring occasionally until the tomatoes have burst and a sauce has formed, about 15 to 20 minutes. Once sauce is done, give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Keep warm over low flame.

Let’s turn our attention back to the pasta. Cut the rested dough in half and keep one portion covered as you work with the first. Dust the piece of dough liberally with flour on both sides and then pass through your pasta roller on the widest setting. Dust both sides with flour once more and pass through the pasta roller again, but this time you’ll pass it through one setting down. Continue reducing the setting on your roller, dusting the dough, and passing it through the machine until the desired thickness is reached. At this point, you can either cut the pasta ribbons by hand or use the cutter attachment on your roller. Dust the ribbons lightly in flour and place on a floured tray as you continue rolling the rest of the dough.

Bring a large pot of water to a boil, season liberally with salt and add the pasta. You’ll want to cook it anywhere from 1 to 5 minutes, depending on how thick you made your noodles. Using a slotted spoon or tongs, drain the pasta and transfer to the pot with the sauce. Add about ½ cup of the pasta cooking liquid and give it all a gentle stir until well combined.

Divide the pasta between shallow servings dishes and top with dollops of ricotta. Garish with torn basil leaves, a drizzle of olive oil and a sprinkling of Parmesan. Enjoy!