In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Gradually mix the flour into the eggs using a fork until a shaggy dough forms.

Make the Dough

Transfer the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

After resting, divide the dough into four pieces. Using a pasta machine or rolling pin, roll each piece out to your desired thickness. Cut into your preferred pasta shape (tagliatelle, fettuccine, etc.).

Roll out the Dough

In a large skillet, heat the olive oil over medium heat. Add the whole garlic cloves and sauté for about 2 minutes until fragrant but not browned.

Sauté Garlic

Add the cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and release their juices, about 5-7 minutes.

Add Tomatoes

Stir in the fresh basil and season with salt and black pepper to taste. Remove from heat once combined.

Season the Sauce

Bring a pot of salted water to a boil. Add the freshly made pasta and cook for 2-4 minutes or until al dente. Reserve 1 cup of pasta water and drain the rest.

Cook the Pasta

In the skillet with the sauce, add the drained pasta and toss to coat. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.

Combine with Sauce

Serve the pasta in bowls, garnishing with grated Parmesan cheese and fresh basil leaves on top.

locanda dal 1876

Recipe information

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