First, make the pasta. In a bowl or on a clean work surface, form a well in your flour. Crack the eggs into the well. Stirring them with your finger, slowly incorporate flour from the sides. Once most of the flour is incorporated and it starts to get crumbly turn it out onto the work surface (if using a bowl) and start to knead, using a bench scraper to pull it together. It will start to come together and form a smooth, elastic ball. If it feels a bit dry, wet your hands and work it some more. If it’s sticky, dust the surface with flour and work it in. It should be smooth, pliable, and velvety. When you press the ball of dough with your finger and it bounces back, you’re ready to wrap it up in plastic wrap and give it a good rest, about an hour.

While the pasta rests, make your meatballs. Line a tray with parchment paper. In a mixing bowl combine all of the ingredients for the meatballs except the olive oil for frying. Using your hands, gently mix it all to evenly combine. Wash your hands, coat them lightly with oil, and gently roll the mixture into golf ball sized balls, lining them on the parchment as you work. Cover with plastic and chill until ready to fry.

Roll out your pasta into spaghetti according to the manufacturer’s instructions on your pasta roller. I usually roll my dough 2-3 times on the widest #1 setting before passing it through the narrower settings. For spaghetti I roll it to a #4 or #5 on my machine before cutting in the attachment depending on how thick I want it. Toss with semolina on a sheet tray to prevent sticking.

Now it’s time to fry our meatballs. In a skillet large enough to fit them all without crowding (if you don’t have one, just do them in two batches like I do) heat olive oil until shimmering over medium high heat. Brown the meatballs on all sides. This is critical to their wonderful flavor and should take about 7-10 minutes total. Once all the meatballs are brown, pour the jar of sauce into the skillet, and simmer it all over medium low while you cook your pasta.

Bring a large pot of salted water to a boil. Put the fresh pasta in the water and cook until just al dente, about 5-7 minutes.

Drain the pasta and then toss it in the pan with the meatballs and sauce. I usually run a pair of kitchen shears through the spaghetti to make it more tossable and less tangly. Once it’s all tossed together, sprinkle with a bit of parsley and cheese over the top and serve it with tongs hot from the pan!