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1
Combine the flour and salt in a large bowl. Add the water a little at a time and begin to knead. Once all the water is added, you should have a dough. Continue to knead for 10 or so minutes or until smooth.
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2
Roll out dough into a thin square. If you don't have a pasta maker, cut dough into noodles at desired thinness (I find thinner noodles are better).
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3
Let noodles sit out for half an hour or so to dry or refrigerate them overnight.
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4
Put the 6-8 cups water in a pot and season with 2 tbsp salt, and bring to a boil. Add the tomatoes and boil until the skins begin to bubble, about 3-5 minutes. Remove and set aside. I like to just keep this water and use it for noodles.
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5
While your noodles are drying, melt 2 tbsp butter and 2 tbsp olive oil in a large pot. Add garlic, onions, carrots, and celery. I like to add a bit of salt here but it's optional. Taste as you go so you don't over-salt.
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6
Cook on medium high until you have a good color on the vegetables, about 10 minutes and deglaze the pan with the white wine. Allow to cook for about 5 minutes.
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7
By this time, your tomatoes should have cooled. Peel the skins, cut of the stems, dice and add to the vegetables. Cook for about 5 minutes.
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8
Once the tomatoes have cooked with the vegetables, take of the heat and blend the mixture until smooth. Julienne basil and add to sauce. Set aside.
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9
Bring water for tomatoes back to a boil and add noodles. Cook about 3-5 minutes. Strain but reserve some pasta water.
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10
Melt 2 tbsp butter and 2 tbsp olive oil in a pan and add noodles. If you do not have a pan big enough to hold noodles without crowding, do this in batches. Cook noodles with oil and add a tbsp of pasta water and sauce, a bit at a time, until absorbed by noodles. Garnish with black pepper, Parmesan, and a drizzle of olive oil.
