1. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt.
2. Using a fork, gradually incorporate the flour into the eggs until a dough starts to form. Add water as necessary to achieve a smooth consistency.
3. Knead the dough for about 8-10 minutes until it becomes elastic and smooth. Let it rest under a damp cloth for 30 minutes.
4. Divide the dough into four pieces. Roll each piece through a pasta machine, gradually adjusting to thinner settings until you reach the desired thickness.
5. Cut the pasta into your preferred shape, whether it be fettuccine, tagliatelle, or something uniquely yours.
6. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 2-3 minutes.
7. In a skillet over medium heat, sauté garlic in olive oil until fragrant. Add cherry tomatoes and cook until they begin to soften.
8. Add the cooked pasta to the skillet, tossing gently to coat. Stir in fresh basil, Parmesan cheese, balsamic vinegar, salt, and pepper.

There’s no rush in the process. Take your time and enjoy each step, just as Mama Lou and I did, savoring the journey as much as the destination.