Put the flour in a bowl, add the eggs and a pinch of salt and then knead everything very well to form an elastic dough, then wrap in cling film and let it rest for at least 30 minutes at room temperature.

Heat some olive oil in a saucepan and gently fry the bacon, shallot, garlic and chilli pepper for 4 - 5 times. Add the pinch of sugar here. Now add the white wine and the quartered tomatoes and cook for 15-20 minutes while stirring. Add salt and sugar to taste.

Then roll out the pasta dough thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment and then cook this in enough salted water until al dente and then strain. Pour the sauce over the tagliatelle, mix and arrange on pasta plates. Grate some fresh Parmesan cheese over it and sprinkle with a little parsley.