Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Dough
Seasonal Ingredients
Method
Pasta Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add olive oil.
- 2
- 3
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Cooking the Pasta
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Keep the pieces you are not using covered. Roll out the dough using a pasta machine or a rolling pin to your desired thickness.
- 5
Cut the Pasta
Cut the rolled-out dough into your desired pasta shape (e.g., fettuccine, tagliatelle, etc.). Dust with flour to prevent sticking.
- 6
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook for 2-4 minutes until al dente. Fresh pasta cooks much quicker than dried pasta.
Preparing the Sauce
- 7
Sauté Garlic and Tomatoes
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add minced garlic and sauté until fragrant, about 30 seconds. Add halved cherry tomatoes and cook until they begin to soften, about 5 minutes.
- 8
- 9
Finish with Basil and Cheese
Remove from heat and stir in fresh basil leaves. Top with grated Parmesan cheese. Season with salt and pepper to taste.