Mound the all-purpose flour on the pastry board and make a well in the center.

Crack the eggs into the well and add the salt.

Beat the eggs with the fork while gradually drawing in flour from the edges.

Knead the dough by hand until smooth and cohesive.

Wrap the dough in plastic wrap and refrigerate it for 30 min.

Heat the olive oil in the frying pan and sauté the garlic until golden.

Add the breadcrumbs and toast them for 3 min until crisp.

Dust the pastry board with semolina flour and place the rested dough on it.

Roll the dough with the rolling pin into a thin sheet, turning it occasionally.

Fold the pasta sheet and cut it into 1 cm wide tagliatelle.

Bring the water and remaining salt to a boil.

Cook the fresh tagliatelle in the salted water for 3 min.

Put the butter in the mixing bowl and finely grate the Parmesan cheese.

Reserve some cooking water and drain the tagliatelle.

Toss the hot tagliatelle with butter and a little cooking water until glossy.

Mix in the Parmesan cheese until it forms a creamy sauce.

Plate the pasta and top it with garlic breadcrumbs.

Garnish each serving with basil and serve immediately.