For Pasta:  Sift flour and salt in a large mixing bowl. Make a well in the center and add eggs and oil and mix well using finger tips. Once all combines, knead the dough until smooth and flexible with help of your hands to develop the gluten in the flour, otherwise the pasta will be flabby and soft when you cook it, instead of al dente means cooked so as to be still firm when bitten. Cover the dough in a cling film and allow to rest for 20-25 minutes at room...

After this procedure, divide the dough into 8-10 balls. Since I don't have Pasta Maker, I used rolling pins. This job will be more easier if we roll small balls of pasta rather the big ones. Dust the cleaned surface with flour and roll all pasta balls one by one with the help of rolling pin with required thickness and keep aside. Lightly dust the pasta with flour if it sticks at all. Then cut the rolled dough into thin slices with a sharp knife or you can fold the dough and slice it in a...

Then put pasta ribbons in salted boiling water for 5-7 minutes or cooked to al dente. Drain it before combining it with sauce. 

For Pasta Sauce: Heat butter and oil in a pan. Add garlic and onion, stir it for 2-3 minutes or till the onion becomes translucent. Add tomato puree, sugar, salt and pepper and, simmer for about 15 minutes.  While sauce simmers, cook pasta in salted boiling water(as mentioned in point 3). Drain and toss hot pasta with sauce nicely. Garnish with oregano and chilli flakes.