1NOTE: I used canned diced tomatoes, no salt added with oregano, basil and garlic. You could use tomato sauce or any jarred spaghetti sauce.
2Smash diced tomatoes.
If using tomato paste, add to water and mix well. You may need to add more water to pasta if too dry.
3Place flour in a low edged bowl, add dried basil, salt and pepper, stir to mix.
4Make a well in the center and add smashed tomatoes, start working into the dough. Add just enough water to bring your dough together. Knead for about 5 min. Wrap in plastic wrap and refrigerate for at least 30 min.
5Cut dough into 4 long pcs. Using a rolling pin or pasta roller, roll out dough to very thin strips, coating the dough with more flour if needed. Place parchment paper in between strips to keep them from sticking to each other.
6Fold each roll over several times, once again adding flour if needed to keep from sticking. Cut slices the width you desire. Hang on drying rack till ready to boil.