Homemade pasta served with seasonal sauces.

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil.

Prepare the Dough

Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

Mix the Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

In a pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté for 1-2 minutes until fragrant.

Add the halved cherry tomatoes to the pan, season with salt and black pepper, and cook for about 5-7 minutes until they start to soften.

Stir in the fresh basil leaves and cook for an additional 2 minutes. Remove from heat and set aside.

After resting, divide the dough into four pieces. Roll each piece out on a floured surface to your desired thickness.

Cut the rolled dough into your preferred pasta shape (like fettuccine or tagliatelle).

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until al dente.

Drain the pasta and add it directly to the pan with the sauce. Toss to combine, adding a splash of pasta water if needed.