Home made spaghetti with fish ragù

Ingredients:
Serve 4

For the spaghetti
3 large eggs
300g semola di grano duro De Cecco

Fish ragù
250g red grouper fillet
250g sea bass fillet
2 cloves garlic
10 cherry tomatoes
3 tablespoon Olive oil
1/2 glass Martini

Place the flour  in the center of a wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork beat the eggs and incorporate the flour starting from the inner rim of the well. Try to maintain the shape of the well by pushing the flour towards the center. Once half of the flour is incorporated with the eggs you can work the dough by kneading it with your hands. Knead the dough for about 7 minutes until you get the right consistency. You should have a little sticky and elastic dough. Cover it with plastic paper and let it rest for 30min at room temperature.
Roll the pasta and cut it in the spaghetti shape by using a pasta machine.

Boil a salty water in a big pan.
In a medium size pan fry the garlic with olive oil. Add the tomatoes that previously you have cut in halves and let them simmer in a medium heat. Cut the fish in small cubes and add it to the tomato sauce. Cook for 5 min. Add the martini and let it evaporate. Cook the sauce for other 5 min.
Once the water boil cook the pasta. When the pasta is al dente toss with the fish ragù and serve it hot.