La Pasta Fresca — Fatta in Casa Recipe

Prepare the Ingredients

In a large mixing bowl, combine the gluten-free all-purpose flour and salt. Make a well in the center.

Add Eggs and Olive Oil

Crack the eggs into the well of the flour mixture and add the olive oil.

Mix the Dough

Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well until a dough begins to form.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Rest the Dough

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

Heat the Olive Oil

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Sauté the Garlic

Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Add the Tomatoes

Stir in the cherry tomatoes and cook for about 5-7 minutes until they start to soften and burst.

Season the Sauce

Add the chopped basil, salt, and black pepper. Cook for another 2-3 minutes and remove from heat.

Roll Out the Dough

Divide the rested dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin.

Cut the Pasta

Cut the rolled dough into your desired shape (tagliatelle, fettuccine, etc.).

Cook the Pasta

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

Combine with Sauce

Drain the pasta and immediately add it to the skillet with the sauce. Toss to combine.

Plate the Pasta

Serve the pasta hot, topped with grated Parmesan cheese and crushed red pepper flakes if desired.