In a large mixing bowl, combine the flour and salt. Create a well in the center, crack in the eggs, and mix until a shaggy dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic and let it rest for at least 30 minutes.

Divide the rested dough into four pieces, roll out each piece to about 1/16 inch thickness, and cut into desired pasta shapes.

Bring salted water to a rapid boil. Add the fresh pasta and cook for 2-4 minutes, then drain and reserve some cooking water.

In a large skillet, heat olive oil, add minced garlic, and sauté until fragrant. Pour in canned tomatoes and simmer for 10 minutes.

Add the drained pasta to the skillet, toss to coat with sauce, and mix in chopped basil.

Serve the pasta topped with grated Parmesan and crushed red pepper flakes.