Tagliatelle with Italian Sausage, Zucchini and Cherry Tomatoes

In medium bowl, blend semola flour with eggs, and knead to reach smooth, soft consistency that holds its shape when shaped into ball. 

Continue kneading dough with palm on floured working space. Keep kneading until dough is soft, elastic, and compact. Shape dough into ball, and cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes. 

Wash and dry tomatoes and zucchini. Dice both into small cubes, place into medium bowl. Dress with extra-virgin olive oil, salt, Parmesan cheese and fresh basil leaves. Allow to marinate in refrigerator for at least 30 minutes. 

Remove casings from sausage, and crumble meat. Place into nonstick pan (or standard sauté pan with heated oil coating bottom of pan) and allow to brown until cooked through. Remove from heat, set aside.

Remove plastic wrap from rested tagliatelle dough, and shape into a rectangle approximately the width of the pasta machine to be used. 

Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking to pasta machine. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner each time it passes through machine. 

Dust working space well with semola. Once you have reached desired thickness, cut pasta dough into working sizes. Place tagliatelle cutter onto pasta machine, and pass each piece through to create tagliatelle shapes. Form into a nest shape, and rest on wooden kitchen board dusted well with additional semola flour.

Bring large pot of salted water to boil. Add tagliatelle and allow to cook until done. Remove from heat, drain well. Add to sauté pan with sausage and allow ingredients to blend well. Remove from heat, add in marinated vegetables and blend.

Place onto individual serving dishes, and serve hot.