Veneto Recipe
Make Veneto Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour and crack the eggs into the well. Using a fork, beat the eggs gently and gradually incorporate the flour until a rough dough forms.
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until it reaches your desired thickness, usually about 1/16 inch.
Cut the Pasta
Cut the rolled-out dough into your preferred shape (tagliatelle, fettuccine, etc.) and sprinkle with a little flour to prevent sticking.
Sauce Preparation
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Cook Tomatoes
Add the cherry tomatoes to the skillet and cook for about 5-7 minutes until they begin to soften and burst. Stir occasionally.
Season the Sauce
Add salt and black pepper to the tomato mixture, stirring to combine. Fold in the fresh basil leaves and cook for another minute.
Serve
Serve the pasta hot, garnished with freshly grated Parmesan cheese and additional fresh basil if desired.