Add the flour and salt into the bowl of a stand mixer.

Add the eggs and, using the dough hook, mix everything together for about 5 minutes.

Transfer the dough to a lightly floured work surface and knead for 5 minutes, until a smooth ball of dough forms.

Using a rolling pin, roll out into a disk about 8 inches (20 cm) in diameter then wrap it in plastic wrap and let it rest for 1 hour at room temperature.

While the dough is resting, prepare the ricotta and ham filling.

In a bowl, combine the ricotta, ham, nutmeg and parmesan.

Cover with plastic wrap and place in the refrigerator until it is time to stuff the sorrentinos.

Heat the olive oil in a saucepan over medium to high heat.

Add the onion and sauté, stirring very frequently, 5 minutes, until softened.

Add the garlic and cook for a few seconds until it releases its aroma (do not let the garlic burn).

Add the tomatoes and parsley. Cover and bring the mixture to a boil over high heat.

As soon as it resumes boiling, reduce the heat to low, season with salt and pepper. Mix well.

Cover and cook over low heat for 45 minutes, stirring frequently.

Cut the dough into 4 equal pieces and dust each portion lightly with flour.

Set a pasta maker on its widest setting.

Work with one piece of dough at a time, and cover the others with a cloth during this time.

Roughly flatten the dough into a rectangle shape on a lightly floured work surface and pass it through the pasta machine.

Fold the dough in 3 and put it through the machine twice more.

Adjust the pasta maker to the next setting and repeat this process until obtaining a long sheet of pasta around 1/16 inch (1-2mm) thick.

Lay it on a cloth and sprinkle it generously with flour, then cover it with another cloth while shaping the rest of the dough pieces.

Proceed exactly the same way for the remaining 3 pieces of dough.

Using a cookie cutter measuring around 3 inches (between 6 and 8 cm) in diameter, cut out about 70 circles of dough.

Pile up the scraps of dough and repeat exactly the same operation with the pasta machine. Then cut out circles of dough until the dough is used up.

Place half of the circles of dough on a work surface lightly dusted with extra-fine durum wheat semolina.

Place 2 teaspoons of the ricotta and ham filling in the center of each circle and, using a pastry brush, brush the edges with the egg/water mixture.

Cover with another circle of dough and press firmly to seal.

Transfer the ready sorrentinos to a parchment-lined baking sheet lightly dusted with fine semolina.

At this point, the sorrentinos can be refrigerated for up to 24 hours.

Heat the sauce in a saucepan over low heat.

Bring a generous amount of lightly salted water to a boil in a large saucepan.

Working in batches, drop the sorrentinos into the simmering water and cook for 2 to 3 minutes or until they come to the surface.

Gently remove them from the water using a slotted spoon and distribute in deep dishes.

Pour the hot sauce over the sorrentinos and sprinkle with basil leaves and grated parmesan.