Tagliatelle al pomodoro fatte in casa.

In a medium mixing bowl, add semola with eggs and blend well.  Your dough should be a round, soft ball with relative density. 

Lightly flour with semola working space, and remove dough from bowl to continue kneading dough with the palm of your hands, using your body weight to help kneading process.  Continue kneading dough until dough becomes soft, elastic and compact.  

Wrap dough ball with plastic wrap to avoid anything drying out.  Leave to rest for at least 30 minutes at room temperature.  

Wash tomatoes well, and dry.  Using sharp knife, make X on both top and bottom of tomatoes to make removing tomato skin easier following their par-boil.

Fill mid-size soup pot with water, and add large dose of coarse salt.  Bring water to boil, and add tomatoes.  Boil for about 30 seconds and up to 1 minute, but not longer as you just need to parboil, not cook tomatoes.  Remove immediately from heat, and stop cooking process either under running cold tap water, or a bowl of mixed water and ice cubes.  

When slightly cooled, remove tomato skin gently.  Cut each tomato in half and using small spoon, remove seeds and inner fibers.  

Coat bottom of sauté pan with extra-virgin olive oil, and add garlic cloves.  Once very light golden brown, add tomato pulp with removed seeds and skins. Adjust to taste with salt, and cook over medium-low heat for 30-40 minutes, adding a bit of water if sauce appears too dry or sticks to pan.  

Remove plastic wrap from fresh tagliatelle dough, and on slightly dusted working space, begin shaping dough into rectangle the same size as the pasta machine you'll be using to cut your dough.  

Begin flattening dough through pasta machine, dusting dough and machine with additional semola flour if dough or machine becomes sticky.  Each roll through, adjust your knobs on the pasta machine to progressively make your pasta sheet thinner each roll-through.  

Once you arrive at your desired thickness, cut the thinned dough in half with a sharpened knife, sprinkle generously with semola flour, and pass through the pasta machine's tagliatelle cutter to make your tagliatelle noodles.  

Shape cut tagliatelle into a small nest of freshly cut noodles, and rest on wooden cutting board well-dusted with semola flour.  Be sure to keep tagliatelle nests separate so they don't stick to each other.  

Bring large soup pot of salted water to boil.  Add cut tagliatelle noodle nests and cook 2-3 minutes.  Drain tagliatelle well, and add to sauté pan with fresh tomato sauce.

Cook for a few seconds to ensure flavors and aromas meld together, and add hand-shredded basil leaves for extra color and aroma.  Mix tagliatelle well with fresh tomato and basil sauce.

Ladle tagliatelle into individual serving dishes, and serve promptly.