In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and crack in 3 large eggs. Using a fork, gradually mix the flour into the eggs until a rough dough forms. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Divide dough into four equal portions. Roll out one portion at a time to about ⅛ inch thickness using a rolling pin or pasta machine.

Fold rolled dough gently and use a sharp knife or pasta cutter to slice it into desired shapes like fettuccine. Place cut pasta on a floured surface.

Bring salted water to a boil. Add fresh pasta and cook for 2-4 minutes. Reserve a cup of pasta water, then drain.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant.

Add 1 can of crushed tomatoes and simmer for 5-7 minutes. Stir in chopped fresh basil.

Combine drained pasta with the sauce, adding reserved pasta water if needed to achieve desired consistency. Simmer for another minute.

Serve hot garnished with extra basil or cheese as desired.