In a large mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Make a well in the center and crack in 2 fresh eggs. Gradually pull the flour into the eggs until a rough dough forms, then knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Divide the rested dough into 4 equal pieces. Roll each piece into thin sheets about 1/16 inch thick and cut into desired shapes. Set aside on a floured surface.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant. Add one can of diced tomatoes and simmer for 5 minutes.

Pour in 1 cup of heavy cream, stirring gently. Cook on low heat for 3-4 minutes, then add chopped basil, grated Parmesan, and a pinch of black pepper.

Bring salted water to a boil, add pasta and cook for 2-4 minutes until al dente. Drain, reserving some water, and add to the skillet with sauce. Toss together, adding reserved water if necessary.

Plate in warmed bowls, finish with red pepper flakes and extra olive oil, and garnish with fresh basil and Parmesan. Serve immediately.