Basil semolina pasta with olives, confit tomatoes, pancetta and pine nuts

Delicious pasta with flavourful sauce, for those who like a firm bite.
INGREDIENTS FOR 2 PEOPLE
PASTA
200 g semolina
2 eggs, or use water only
2 tablespoons basil sauce, fresh basil blended with oil
Water if needed
I crack eggs in a bowl and add 2 tablespoons basil sauce.
I mix with a fork.
I make a well in flour on the surface and add mixture.
I mix first with a scraper, then hands.
I work thoroughly, stretching and turning.
I form a ball, wrap and rest at least half an hour.
I cut rested dough into small pieces and make thin ropes.
I cut diagonally into pieces about 2 cm long.
I drag each lengthways with a blunt-tipped knife.
I make little elongated shapes and open them out.
I prepare all and dry.SAUCE
50 g pancetta
2 tablespoons olives
2 tablespoons confit tomatoes, blog recipe or bought
1 rosemary sprig
2 tablespoons pine nuts
Extra virgin olive oil and chilli oil
I cut pancetta strips.
I drain olives and tomatoes of oil.
I brown pancetta with oil and rosemary.
I add olives and tomatoes and cook briefly.
I cook pasta in salted water, add to sauce with cooking water.
I add Parmigiano.
I serve with toasted pine nuts and chilli oil if liked.