For the pasta, mound the flour on a large board with the salt. Make a well in the center of the flour, and crack in the eggs. Use a fork to combine the eggs with the flour, switching to your hands when the dough becomes too stiff to stir with a fork. Form the dough into a ball, and knead for 10 minutes until the dough is soft and smooth, adding extra sprinkles of flour of the dough is very sticky. Wrap the dough in plastic wrap and let chill for at least 30 minutes.

When the dough has chilled, cut it into 2 or 3 even pieces to make it easier to work with. On a floured board, roll the dough out as thin as you can get it - it'll puff up when it cooks! Using lots of flour to keep the dough from sticking, roll up the dough very loosely and slice it thinly crosswise to form long noodles. Cook the noodles in salted boiling water for 3-4 minutes until they float to the top of the water.

For the sauce, combine the butter, tomatoes, and garlic in a skillet over medium-high heat. Cook for 4 minutes until the tomatoes have softened and the garlic is tender, then add the noodles, cooking water, and parsley. Toss for 2 minutes and taste: add salt if needed. Serve with extra parsley and parmesan.