Pasta dough:

1. Put the flour in a bowl or on a wood surface and make a well in the middle where you'll crack the eggs. Slowly mix the eggs and flour, adding a tiny bit of water only if needed (if you feel the dough too hard). Knead the dough for a few minutes until it is smooth and uniform in color. The dough should feel soft at the touch. Now cut the dough in slices, sprinkle them with a little flour and pass them a few times through the machine, turning the knob from 1 to 5 (thicker to thinner), until you have nice smooth sheets. Let the pasta sheets rest and dry a while on a tablecloth. Afterwards cut the sheets with the right pasta cutting attachment.

For the sauce:

1. In a large skillet heat the extra virgin olive oil, sautée the minced garlic with the chili peppers until golden brown, add the tomatoes puréed, the oregano and the salt. Stir and let simmer on low heat for about 15 minutes, or until desired consistency, stirring once in a while.
2. Cook the pasta in plenty salted boiling water, for about 8 minutes, drain it and toss it gently with half the sauce in a big bowl.
3. Plate the spaghetti, add some more sauce on top and dust plenty of parmigiano reggiano on top.