In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, semolina, salt and olive oil. In a medium mixing bowl whisk together the eggs with 2 tablespoons of water. Make a well in the middle of the flour mixture and pour in the eggs. Turn the mixer on low speed and mix until the eggs are completely incorporated, about 2 minutes.

Turn the pasta dough out onto a lightly floured workspace. Work the dough until it comes together completely and is moist enough to hold together but is not sticky. If the dough is too dry add water 1 teaspoon at a time. Divide the dough into 2 equal pieces. Wrap the dough in plastic wrap and flatten them into discs. Let the dough rest at room temperature for at least 30 minutes.

Divide each dough ball in half again so that you have 4 equal pieces. Sprinkle a parchment paper lined baking sheet with flour. Place the dough balls on the baking sheet and cover with plastic wrap so the dough does not dry out.

To begin rolling out the pasta dough, attach the roller attachment according to the manufacturer's instructions. Set the machine to the thickest setting. Take one piece of the dough and roll it out into a rectangle ½-inch thick and no wider than the attachment.

Turn the mixer on to the lowest setting and feed the dough through the roller. Fold the dough in half and feed it through the rollers on the lowest setting, repeating once more. Turn the attachment to a thinner setting, feeding it through, lowering the setting each time until you reach the desired thickness. Transfer the sheet of dough to a floured baking sheet and cover with plastic wrap. Repeat with the remaining dough.

Attach the spaghetti pasta cutter attachment and feed each sheet of dough through the cutter. If not cooking the pasta immediately, transfer it to a baking sheet and sprinkle with flour so the pasta does not stick together. Cover with plastic wrap and refrigerate until ready to use.

Bring the mixture to a gentle simmer over medium-low and simmer, stirring occasionally, until the tomatoes are tender and start to fall apart, about 45 minutes. Remove the pot from the heat and let cool. Discard the basil and oregano. Season with salt.

Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, 1 to 2 minutes. Drain the pasta and return to the pot.

In a large sauté pan over medium heat, add ¼ cup of the tomato confit oil and heat through. Add the tomato paste and stir until incorporated then add the pasta and toss to coat. Add the confit tomato mixture and toss again to combine.

To serve: Divide pasta among warmed pasta bowls and top with pieces of burrata, basil and crushed red pepper.