Made Fresh Daily Pasta Recipe

Mixing the Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil.

Kneading the Dough

Using a fork, beat the eggs and gradually incorporate the flour until the dough comes together. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Resting the Dough

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

Sautéing the Garlic

In a saucepan over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute.

Cooking the Sauce

Add the canned crushed tomatoes to the saucepan and stir well. Bring to a simmer and cook for about 15-20 minutes, allowing the sauce to thicken.

Finishing the Sauce

Stir in the fresh basil, and season with salt and black pepper to taste. Remove from heat and set aside.

Rolling the Dough

After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin until thin.

Cutting the Pasta

Cut the rolled dough into your desired shape (e.g., fettuccine, lasagna sheets) using a sharp knife or pasta cutter.

Cooking the Pasta

In a large pot of salted boiling water, cook the fresh pasta for 2-4 minutes until al dente. Drain well.

Combining Pasta and Sauce

Toss the cooked pasta with the prepared sauce over low heat until well combined. Serve hot, topped with grated Parmesan cheese.