Dissolve salt in 425ml of water heated to 28°C-30°C.
Combine two-thirds of the water with flour and knead into a dough.
Incorporate remaining water and knead for 15 minutes before resting for two hours.
Roll a portion of the dough through a machine and stretch it by hand.
Roll the stretched dough into logs and slice finely to create the pasta.
Marinate garlic, chilli, and basil in oil while simmering remaining soup ingredients in 225ml water for 50 minutes.
Remove guanciale, blend soup vegetables into a purée, and return to the saucepan.
Boil the fresh pasta in salted water for 4 minutes and drain.
Sear the guanciale in a hot griddle pan until charred and cut into chunks.
Serve soup and pasta topped with seared guanciale and the marinated herb oil.