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1
Combine the flour and salt in a food processor and pulse to mix.
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2
With the machine on, add the eggs and process until moist crumbs form.
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3
Turn the dough out onto a lightly floured work surface and knead until firm and smooth.
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4
Shape the dough into a disk, wrap in plastic and let rest at room temperature for 1 hour.
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5
Heat the olive oil in a medium saucepan.
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6
Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute.
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7
Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until thickened, about 30 minutes.
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8
Season with salt and a generous amount of black pepper.
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9
Cut the dough into quarters; work with one piece at a time and keep the rest covered.
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10
Using a hand-cranked pasta machine, roll the pasta through the widest setting.
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11
Then roll it until you reach the next-to-the-thinnest setting.
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12
Halfway through, when the sheet of dough becomes too long, cut it in half crosswise and continue rolling.
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13
Cut the pasta sheets to 10 to 12 inches long and drape them over drying racks or the back of a chair.
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14
Repeat with the remaining pasta dough.
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15
Let the sheets dry slightly before cutting them.
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16
Beginning with a short end, loosely roll each pasta sheet into a log.
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17
Cut the logs crosswise into 1/4-inch strands.
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18
Unfold the strands and arrange them loosely on a large rimmed baking sheet.
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19
Bring a large pot of salted water to a boil.
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20
Add the pasta and cook, stirring, until just tender, about 4 minutes.
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21
Drain well and return the pasta to the pot.
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22
Add the sauce and toss well.
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23
Transfer the pasta to 6 warmed plates, garnish with the parsley and serve at once.
