Prepare the pasta dough: Mix together flour, eggs, and a pinch of salt until a smooth dough forms. Knead the dough for several minutes until it becomes elastic.
Roll out the dough: Use a rolling pin or a pasta machine to roll the dough into thin sheets, about 1/8 inch thick.
Cut the pasta: Place the dough sheets over the chitarra (guitar-like tool) and use a rolling pin to press the dough through the strings, creating the distinctive square-shaped spaghetti.
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti alla chitarra and cook for 2-3 minutes, or until al dente.
Prepare the sauce: In a separate pan, sauté garlic in olive oil. Add crushed tomatoes, fresh basil, and a pinch of salt and pepper. Simmer the sauce for 10-15 minutes.
Serve: Drain the cooked spaghetti and toss it with the prepared tomato sauce. Garnish with additional fresh basil and grated Parmesan cheese, if desired.

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