Jacques Lassaigne | La Colline inspire Brut Nature

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges until a dough begins to form.

Make the Dough

Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes 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. Roll each piece into thin sheets using a pasta machine or a rolling pin. Aim for a thickness of about 1/16 inch.

Roll Out the Dough

Using a sharp knife or a pasta cutter, cut the rolled-out dough into strips approximately 1/4 inch wide to form tagliatelle. Dust the cut pasta with flour to prevent sticking.

Cut the Tagliatelle

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Add the cherry tomatoes to the skillet. Cook for about 5-7 minutes until the tomatoes soften and burst, releasing their juices.

Add Tomatoes

Once the pasta is cooked in boiling salted water for about 3-4 minutes or until al dente, drain it and add it directly to the skillet with the tomato sauce. Toss to combine.

Combine with Pasta

Add the fresh basil leaves and grated Parmesan cheese to the pasta. Season with salt and pepper to taste. Toss everything together and serve immediately.

Finish the Dish

All-purpose flour

Eggs

Salt

Olive oil

Garlic

Cherry tomatoes

Basil leaves

Parmesan cheese

Salt and pepper