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1
For the pasta, mound the flour on a large board with the salt.
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2
Make a well in the center of the flour, and crack in the eggs.
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3
Use a fork to combine the eggs with the flour, switching to your hands when the dough becomes too stiff to stir with a fork.
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4
Form the dough into a ball, and knead for 10 minutes until the dough is soft and smooth, adding extra sprinkles of flour if the dough is very sticky.
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5
Wrap the dough in plastic wrap and let it chill for at least 30 minutes.
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6
When the dough has chilled, cut it into 2 or 3 even pieces to make it easier to work with.
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7
On a floured board, roll the dough out as thinly as possible.
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8
Itll puff up when it cooks!
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9
Using lots of flour to keep the dough from sticking, roll up the dough into a loose tube and slice it thinly crosswise to form long noodles.
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10
See related blog post for step-by-step photos.
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11
Cook the noodles in a large pot of salted boiling water for 3-4 minutes until they float to the top of the water.
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12
When done drain them but make sure to reserve at least 1/2 cup of the cooking water.
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13
For the sauce, combine the butter, tomatoes, and garlic in a skillet over medium-high heat.
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14
Cook for 4 minutes until the tomatoes have softened and the garlic is tender, then add the noodles, cooking water and parsley.
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15
Toss for 2 minutes and taste.
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16
Add salt if needed.
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17
Serve with extra parsley and Parmesan.
