Jul 14 2026
Restaurants›Christo's›Pomodor 1923 Recipe

Pomodor 1923 Recipe

Inspired by Christo's
Time1h 30m
Serves4

Make Pomodor 1923 Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta Dough

Tomato Sauce

Garnish

Method

Pasta Dough

  1. 1

    Make the Dough

    In a large mixing bowl, combine the flour and salt.

  2. 2

    Create a well in the center of the flour mixture and crack the eggs into the well. Add the olive oil.

  3. 3

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

  4. 4

    Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

  5. 5

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

Tomato Sauce

  1. 6

    Prepare the Sauce

    Heat the olive oil in a large saucepan over medium heat.

  2. 7

    Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

  3. 8

    Add the canned tomatoes (with their juice), oregano, salt, and black pepper.

  4. 9

    Bring the sauce to a simmer and cook for 20-25 minutes, stirring occasionally, until it thickens.

  5. 10

    Stir in the fresh basil leaves right before serving.

Garnish

  1. 11

    Serve the Dish

    Roll out the rested pasta dough and cut into your desired shape.

  2. 12

    Cook the pasta in boiling salted water for 3-4 minutes until al dente.

  3. 13

    Drain the pasta and toss it with the tomato sauce.

  4. 14

    Plate the pasta and garnish with grated Parmesan cheese and additional fresh basil leaves.

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