Locanda Dal 1876 Recipe
Make Locanda Dal 1876 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
Sauce
Garnish
Method
Pasta Preparation
- 1
Make 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 it. Gradually mix the flour into the eggs using a fork until a shaggy dough forms.
- 2
Knead 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.
- 3
Roll out 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.).
Sauce Preparation
- 4
Sauté Garlic
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.
- 5
Add Tomatoes
Add the cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and release their juices, about 5-7 minutes.
- 6
Season the Sauce
Stir in the fresh basil and season with salt and black pepper to taste. Remove from heat once combined.
Combining Pasta and Sauce
- 7
Cook the Pasta
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.
- 8
Combine with Sauce
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.
Garnish and Serve
- 9
Plate the Dish
Serve the pasta in bowls, garnishing with grated Parmesan cheese and fresh basil leaves on top.
