Handmade Pastas Recipe
Crafted to transport guests to the Mediterranean coastline.
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Ingredients
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Dough Ingredients
Sauce Ingredients
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and semolina flour. Create a well in the center and crack the eggs into this well. Add the olive oil and salt.
- 2
- 3
Rest the Dough
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Sauce Preparation
- 4
Prepare the Sauce
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1-2 minutes.
- 5
Add Tomatoes
Add the cherry tomatoes to the skillet and cook until they start to burst and release their juices, about 5-7 minutes.
- 6
Finish the Sauce
Stir in the fresh basil leaves and season with salt and black pepper to taste. Remove from heat and set aside.
Pasta Assembly
- 7
Roll Out the Dough
After the dough has rested, divide it into four equal pieces. Roll out each piece using a pasta machine or a rolling pin until thin.
- 8
Cut the Pasta
Cut the rolled-out pasta into your desired shape (e.g., fettuccine, tagliatelle). Dust with flour to prevent sticking.
- 9
Cook the Pasta
In a large pot of salted boiling water, cook the pasta for 2-4 minutes or until al dente. Fresh pasta cooks quickly, so keep an eye on it.
- 10
Combine and Serve
Drain the pasta and add it to the skillet with the tomato sauce. Toss to coat the pasta in the sauce. Serve hot, topped with grated Parmesan cheese.
