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1
To prepare the pasta dough, combine the flour, eggs and a pinch of salt in a food processor and mix until it just comes together into a dry dough. Depending on the size of your eggs, you may need to add a drizzle of water to allow the dough to form, or use a sprinkle more flour if it's too sticky.
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2
Set a pot of salted water to boil. Roll out the dough with a pasta machine and cut into fettucini.
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3
Heat a small cast iron skillet over medium high heat and roast the garlic cloves, turning, until their skin is charred on several sides and the insides are soft and fragrant. When they have cooled slightly, remove the skins and transfer them to a large serving bowl. Cover the garlic with the olive oil and a generous sprinkle of salt and mash into a paste with a fork.
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4
Roast the poblano peppers over an open flame, turning regularly with tongs until the thin outer skin is blistered and charred. Remove the peppers to a bowl, cover with a plate, and allow the skins to steam off. After about ten minutes, peel off the skins (it's okay if a few specs of charred skins remain). Cut off the stems, slice open the peppers, and remove the seeds but don't scrape away too much of the juices. Chop the roasted flesh finely. Transfer the chopped poblanos to the serving bowl and toss them in the garlicy olive oil.
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5
On a large cutting board, core the tomatoes and chop them into a small dice. Chop the parsley and basil leaves finely. Remove the marjoram leaves from the stems. Mix the tomatoes and herbs together loosely and sprinkle with a pinch of salt and a few grinds of black pepper.
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6
Cook the fresh pasta in rapidly boiling water until it is al dente, about two minutes.
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7
Drain the pasta and toss it in the garlic- and pepper-infused olive oil to coat. Toss in the fresh tomatoes and herbs. Taste and add more olive oil and salt if needed. Serve immediately with plenty of freshly grated parmesan cheese.
