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1
In a food processor, pulse the flour with the salt a few times.
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2
In a medium bowl, beat the eggs with the olive oil.
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3
With the machine on, pour in the eggs and process until a smooth, sticky dough forms.
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4
Scrape the dough out onto a lightly floured work surface and knead until smooth.
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5
The dough will be soft and still slightly tacky.
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6
Transfer the dough to a medium bowl and rub the surface with olive oil.
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7
Cover with plastic wrap and let stand at room temperature for at least 30 minutes.
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8
Divide the dough in half.
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9
On a lightly floured surface, roll out 1 piece to a rectangle about 1/8 inch thick.
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10
Cut the dough in half.
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11
Using a pizza cutter, cut the dough into 6- to 8-inch-long strands 1/3 inch wide.
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12
Dust 2 large baking sheets with cornmeal and carefully lay the strands on the sheets; sprinkle the strands with cornmeal to prevent sticking.
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13
Repeat with the remaining dough.
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14
Cover and set aside at room temperature.
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15
Fill a large bowl with water and squeeze a lemon half into it.
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16
Working with 1 artichoke at a time, snap off the outer leaves.
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17
Using a sharp knife, cut off the top two-thirds of the leaves and trim the base and stem.
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18
Using a melon baller or teaspoon, scoop out the furry choke.
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19
Rub the artichoke heart all over with the remaining lemon half.
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20
Slice the heart 1/4 inch thick and put in the bowl of lemon water.
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21
Repeat with the remaining 3 artichokes.
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22
Drain the artichokes.
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23
In a medium saucepan, combine the artichokes with the stock, wine, garlic, tomato paste, olive oil and crushed pepper; season with salt and pepper and bring to a boil.
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24
Simmer over low heat, stirring a few times, until the artichokes are just tender and the sauce has thickened slightly, about 30 minutes.
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25
Season the sauce with salt and pepper and keep warm.
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26
Bring a large pot of salted water to a boil.
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27
Add the pasta and cook, stirring, until al dente, about 5 minutes.
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28
Drain and transfer to a large, wide pasta bowl.
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29
Spoon the sauce over the pasta and toss well.
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30
Sprinkle with the Pecorino, basil and parsley and serve at once.
