• Make the dough.  On a flat surface, place 2 ½ cups flour in a mound.  Create a well in the center of the dough for the eggs, about 5 inches wide.
• Add the eggs to the well and pierce each yolk with a fork.  Start whisking the eggs with the fork, gradually incorporating flour from the sides of the well.  Once the yolks are thickened, add more and more flour. If the well starts to crack while whisking in the eggs just push it back together.  If the well breaks completely, just quickly add the flour into the eggs and start working the dough with your hands.
• Once a ‘shaggy dough’ starts to form, stop using the fork and start working the dough into a ball using your hands.  Knead the dough for 5 minutes.  Wrap with plastic wrap and let it rest for 30 minutes.
• Roll the dough.  Unwrap the dough and cut into 4 equal pieces. Keep any pasta you are not working with covered with a clean kitchen towel or plastic wrap to prevent the dough from drying out.  Flatten one piece of the pasta dough into a disk that’s thinner along the edge and slightly thicker in the center.  Dust the roller with flour and feed the dough through on the widest setting.  Fold the dough into thirds and repeat.  Feeding the dough into the roller 2 to 3 times per setting, rotating which side of the dough you start with until the dough is ⅛ inch thick.  Dust the pasta sheet with flour or semolina and cut into (2) 10 to 12-inch sheets.
• Laminating the pasta sheets.    Spray or lightly brush one pasta sheet with water.  Layer the whole basil leaves all over the pasta sheet, leaving space between each leaf.  Layer with the remaining pasta sheet and press down slightly with your hands or a rolling pin to stick the two sheets together.  Adjust the pasta rolling attachment to a medium setting and roll the basil laminated pasta sheet through, increasing the setting until all the air bubbles have been pressed out of the pasta and your desired thickness is achieved.
• If using for stuffed pastas, cover the basil pasta sheets with a towel until you finish the other 3 pieces of dough.  Or cut the pasta into linguine, tagliatelle, etc. and drape the cut pasta over a drying rack.  Dry for 30 minutes before storing.  Repeat the process until all the pasta is cut.

For the sauce:

• Bring a large pot of salted water to a boil.  While the water comes to a boil, make your sauce.
• Cut the butter into small, uniform pieces.  Heat a stainless steel or light-colored pan over medium heat.  Melt the ½ cup butter, stirring very often.  The milk fats in the butter will begin to darken (about 3 to 5 minutes).
• As the butter cooks it will start to foam (about 2 to 3 minutes), use a spatula or wooden spoon to drag through the butter to check the color.  When the butter foams, add the garlic, it may pop a little if there is any moisture.  Cook the garlic for about 30 seconds or just before it starts to brown.
• Stir in ¼ teaspoon fresh grated nutmeg and ¼ teaspoon salt.  Remove from the heat.
• Cook the pasta about 5 minutes or until it is 'al dente' and starts to float near the top of the pan.  Before draining remove ½ cup of starchy pasta water and set aside.  Add the cooked pasta and 2 teaspoons vinegar to the garlic brown butter and toss with ¼ cup parmesan cheese.  The cooked pasta absorbs a bit of the brown butter sauce, if you’d like it a bit more saucy add some starchy pasta water a little at a time until it’s a consistency you like.
• Serve immediately and top with fresh cracked pepper and an extra sprinkle parmesan cheese.