Fresh egg spaghetti with tomato sauce

Mix the 00 flour and semolina together on the board and make a wide well with high walls.

Break the 5 eggs into the well; add no salt and no olive oil. Beat the eggs with a fork without breaching the walls.

Add the flour a little at a time, scraping the bottom with the fork, until thick, then bring in the rest of the flour by hand, using a scraper if it helps.

Knead with the palm of the hand, pushing forward and back and turning the dough, about 10 minutes until smooth; if dry, wet the hands with a little water or add a little water to the unabsorbed flour.

Cover the dough (plastic wrap or a cover) and rest 10 to 15 minutes so the gluten builds.

Clamp the pasta machine tightly to the bench and line two trays with baking paper.

Cut off a piece of dough, keep the rest covered, flatten it into a rough square and pass it through the widest setting, folding it and passing again until smooth with no bubbles.

Pass through settings two, three, four and five without folding until thin enough to almost see through; cut the long sheet in half.

Dust the sheet and the machine with semolina if the pasta is getting wet, then cut into spaghetti; dust the portions with semolina and keep covered with a tea towel.

Variation: to store, freeze the pasta on the tray, then bag it and keep frozen; cook straight from frozen in boiling water.

Bring water to a vigorous boil, add 1 tablespoon of sea or rock salt and cook the spaghetti 2 to 3 minutes, stirring a little so it does not stick; no oil in the water.

Move the spaghetti straight into the tomato sauce, stir, turn off the heat and add a little pasta water, fresh basil and a generous amount of Pecorino; mix.