Put the flour into a large mixing bowl and make a well in the center for the water.
Pour most of the water in and start to knead the dough. Add more water as needed in 1 tbsp. increments, even if it requires more water than listed. Water will vary based on the flour used.
When the dough comes together into a nice firm, but pliable dough, begin a ten minute countdown of continuous kneading. If the dough becomes too sticky, add 1 tbsp. flour at a time, kneading between each addition. If the dough is too dry, add 1 tbsp. water, kneading between each addition until you have a barely sticky dough that is pliable and similar to new play dough.
Allow the dough to sit for 2-5 minutes.Liberally apply flour to your work surface. (A large cutting board usually does the trick, but a counter can work too). You want enough flour to keep the dough from sticking to your surface.
Place the dough on your work surface and cut it into quarters so you can work with one quarter at a time. (Or cut smaller pieces if needed for your work surface). Flour your rolling pin and roll the dough out flat to about 1/8 inch in thickness. Max thickness will be about 1/4 inch for thicker pasta noodles.
Once rolled out, flour the top of the dough again quite generously and using a sharp knife or pizza wheel, cut the pasta into long strips.
Flour the noodles again and use a spatula to lift them slightly from your work surface. Sprinkle flour over the loose noodles and gently roll them around in the flour to keep them from sticking together.
Place the noodles in the boiling water and cook for 3 minutes.
Using a slotted spoon, remove the pasta from the water, drain well and place directly into the bowl you will serve in.
Top with pasta sauce, parmesan and some basil and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.