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== PASTA ==
Beat the eggs with a fork and incorporate the flour gradually.
When the ingredients start to bind together knead by hands with energy.
Wrap your dough in film and leave to rest for about 30 minutes.
Proceed to roll the dough into pasta sheets.
Slice the pasta into thick sheets and flatten them with a rolling pin.
Pass the pasta gradually from the largest setting to the narrower settings.
Allow your pasta sheets to dry for 5 minutes on your board before cutting.
Cut the sheet into little rectangular strips about ⅔ cm wide and ⅚ cm long.
Use the handle of a wooden spoon to wrap the pasta rectangular around it.
== SAUCE ==
In a sauce pan gently fry in olive oil the chopped shallots and a sprig of basil.
When golden, add the chopped tomatoes and season with salt and pepper.
Add the tomato paste and let it simmer for about 15 minutes.
Blend with a handblender and pass through a sieve to get rid of seeds and skin.
Add the cream, the chili paste/oil and season to taste.
Add the vodka and keep it ready.
Drop the pasta in salted boiling water and cook it for about ¾ minutes until 'al dente'.
Toss it straight into the sauce and add a splash of pasta water and an extra knob of butter.
Stir well to coat evenly and cook for an extra minute in the sauce.
Turn off the heat, add grated Grana Padano, stir and serve.
Garnish with fresh basil leaves.