Sift the all-purpose flour with the semolina flour, pour them on a wooden board or a large working surface, and make a well in the centre.

Break in the eggs, add the two yolks and a good pinch of salt.

Mix the flour and the eggs with a fork until crumbly, then knead the dough, adding a tablespoon of cold water if needed. Keep on kneading, more and more, as to develop the gluten which will give strength to the sheets of pasta. Just do as when you knead the bread: hold it with one hand while you roll it from you with the other, with the heel of the palm.

After a while, the dough should have the right consistency: smooth, velvety and no longer sticky.

Cover with a bowl and let it stand at room temperature for 30 minutes.

After this time, roll the dough. Whether you’re using a classic long rolling pin or a pasta machine, the most important thing is to roll it over and over again, rolling and stretching it as much as you can.

Make a paper thin wide sheet of pasta.

Scatter half of the pasta sheet with fresh herb leaves or rosemary flowers, fold it over itself and pass it through the pasta machine once more.

Leave the pasta sheets for 30 minutes on a tablecloth dusted with semolina flour.

Cut the pasta into 1 cm wide strips with the pasta machine or by hand, rolling the sheets up and cutting them with a sharp knife across intro strips.

Spread them all out on a cloth and leave them there until you want to cook them.

Cook the tomatoes on medium flame, covered with a lid, for 10 minutes.

In the meantime, finely mince the pine nuts with a good handful of fresh herbs. After 10 minutes, remove the lid, add the minced herbs and pine nuts, and crush the tomatoes with a wooden spoon.

Let the sauce cook for 5 more minutes and adjust the seasoning. Turn off the heat and set aside.

Bring a large pot of water to the boil, season with salt and cook the pasta al dente.

Drain the pasta and toss into the pan with the sauce. Sprinkle with grated cheese, toss once more and serve.