Homemade Egg Pasta & Sun Gold Tomato Sauce

In a large bowl, combine the flour and salt. Mix well.

Add the eggs into the center and beat until smooth. Mix the beaten eggs and flour together until a shaggy dough, then turn out to a clean surface.

Knead until a soft and pliable dough, about 2-3 minutes. Add a few splashes of water as needed.

Cover to rest 30 minutes.

On a well-floured surface, roll out the dough to as thin as possible. Keep lifting up the dough and dusting with flour underneath to prevent any sticking. Slice into strips of preferred thickness.

In a large skillet over medium high heat, add the olive oil to warm up for 1 minute. Add the tomatoes, shallots, and garlic to saute for 4 to 5 minutes, until tomatoes are bursting and juicy. If adding, stir in the chopped Calabrian peppers. Season with a pinch of salt.

In the meantime, bring a large pot of water to a boil. Season very generously with salt. Cooking the pasta to al dente, about 1 to 2 minutes.

Stir the butter into the juicy tomatoes until melted, then add the grated parmesan.

Using a large slotted spoon, add the pasta directly from the water into the sauce. Stir until the pasta has soaked up all the sauce, then add 1/4 cup pasta water at a time. Stir until pasta has absorbed the sauce. Continue adding pasta water as needed to keep the pasta saucy.

Top with more freshly grated parmesan and chopped basil to enjoy warm.