Pasta Egracchi Fresca Recipe
ZENELI CAPUTO
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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 in the eggs. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until 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. Roll each piece out thinly using a pasta machine or rolling pin. Cut the rolled dough into desired shapes (tagliatelle, fettuccine, etc.).
Sauce Preparation
- 4
Cook the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Add Tomatoes
Add the halved cherry tomatoes and cook for about 5-7 minutes until they start to soften. Stir in the chopped basil and season with salt and pepper to taste.
Combine and Serve
- 6
Cook the Pasta
In a large pot of boiling salted water, cook the fresh pasta for about 2-4 minutes until al dente. Fresh pasta cooks much quicker than dried pasta.
- 7
Combine
Drain the pasta and add it to the skillet with the sauce. Toss gently to combine and heat through for about 1 minute.
- 8
Serve
Serve the pasta hot, garnished with grated Parmesan cheese and fresh basil leaves on top.
