To prepare the fresh pasta, combine the flour and salt in a bowl. Make a small well in the centre and add the olive oil and eggs. Begin mixing from the centre outwards until a smooth dough forms. Knead well for approximately 10 minutes, then leave to rest in the refrigerator for 30 minutes.

Next, roll out the dough and cut it into strips 2 cm wide and 20 cm long. Leave to dry for 10 to 20 minutes.

Bring a pot of salted water to the boil. Add the prepared pasta and cook for 4 to 6 minutes. Remove from the water and set aside.

In a saucepan, add the olive oil, onion, garlic, and bay leaves. Sauté well, then add the tomatoes, previously peeled, deseeded, and cut into quarters. Cook the tomatoes gently over low heat. Then blend the mixture with a hand blender until you obtain a smooth sauce.

To plate, place the fresh pasta on the base of the dish, pour the tomato sauce over it, and add the flakes of Lugrade Golden Bacalhau Loin. Finish by sprinkling with grated São Jorge cheese and fresh basil leaves.