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1
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs and 1/2 teaspoon olive oil.
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3
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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5
The dough will come together when half of the flour is incorporated.
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6
Start kneading the dough with both hands, using the palms of your hands.
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7
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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8
Lightly re-flour the board and continue kneading for six more minutes.
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9
The dough should be elastic and a little sticky.
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10
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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11
Roll the pasta out to the thinnest setting on a pasta rolling machine.
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12
Using a pasta cutter or very sharp knife, cut the past into ribbon 1/8-inch thick.
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13
Set aside on a tray dusted with semolina flour, and cover with a clean, damp dish towel until ready to cook.
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14
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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15
In a large, non-reactive bowl, combine all vegetables and toss with the lemon juice, 3 tablespoons olive oil and salt and pepper, to taste.
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16
Drop the pasta into the boiling water and cook 1 minute.
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17
Drain and add to the bowl with the dressed vegetables.
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18
Add the basil leaves and toss to coat.
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19
Divide among 6 warmed pasta bowls and serve topped with grated Parmigiano-Reggiano.
