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1
Make the pasta In a food processor, mix the 2 cups of all-purpose flour with the almond flour and salt.
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2
With the machine on, add the eggs, 1 at a time, and process until the dough starts to come together.
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3
Add the olive oil and mix until the dough just forms a ball.
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4
Turn out the dough onto a flour-dusted work surface and knead until smooth and elastic, about 3 minutes.
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5
Cut the dough into 4 pieces and wrap each piece with plastic wrap; let rest for 30 minutes.
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6
Make the pasta Lightly flour 1 piece of the dough, keeping the rest covered in plastic.
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7
Roll out the piece until its about a 1/2 inch thick.
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8
Using a pasta machine on the thickest setting, run the dough through the machine, dusting it with flour.
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9
Fold the dough in thirds and run it through the machine at the same setting.
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10
Continue to run the dough on the next 3 thinner settings.
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11
Make the pasta Using a pasta cutter attachment, cut the pasta dough lengthwise into fettuccine.
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12
Transfer the fettuccine to a flour-dusted, parchment-lined baking sheet and freeze until ready to use.
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13
Roll out the remaining pasta dough.
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14
Make the sauce In a large saucepan, combine the strained tomatoes, butter and 1/4 cup basil and bring to a simmer.
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15
Cook over moderate heat for 5 minutes and season with salt.
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16
Make the sauce In a large pot of boiling salted water, cook the pasta until it rises to the surface, about 3 minutes.
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17
Using tongs, transfer the pasta to the tomato sauce and toss.
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18
Transfer the pasta to shallow bowls and top with basil.
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19
Serve, passing the Parmigiano-Reggiano cheese at the table.
