Homemade Italian Pasta with Garlic and Tomatoes
Pasta and Pizza | European cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
Homemade Italian pasta with garlic and tomatoes
Ingredients
- Wheat Flour - 12.3 oz
- Whole egg - 8 pieces
- Olive Oil - 3 fl oz
- Salt - ½ teaspoon
- Water - 2 fl oz
- Garlic - 4 cloves
- Saffron - 0 oz
- Tomatoes - 4 pieces
- Grated Pecorino Pepato Cheese - 1.4 oz
- Ground Black Pepper - a pinch
- Parsley - 0.1 oz
- Basil - 0.1 oz
- Pesto - 1.8 oz
- TABASCO® - to taste
Step by Step guide
Step 1
For the pasta, sift the flour, add the yolks, salt, and saffron.
Step 2
Knead the dough, gradually pouring in the water using a mixer or a special attachment. Gradually add the oil until a ball forms.
Step 3
Cover the dough with a plastic bag and let it rest for 30–40 minutes at room temperature.
Step 4
Place the dough ball on a floured surface and cut it in half.
Step 5
Roll each half to a thickness of 1 mm and sprinkle with flour.
Step 6
Roll the resulting sheets loosely into a log and cut across. Stack the strips on top of each other, generously dusting with flour, and cut them into shorter pieces.
Step 7
Leave the pasta to dry on a baking sheet for at least a day in a well-ventilated dry area.
Step 8
Proceed to prepare 'Pasta al Pomodoro'.
Step 9
Cook the pasta until ready and drain in a colander.
Step 10
Finely chop the garlic and green basil, and cut the tomatoes into small pieces.
Step 11
Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the tomatoes for 1 minute. Season with ground black pepper, dried basil, and TABASCO. Add the pesto sauce.
Step 12
Mix the pasta with the tomato mixture and the remaining olive oil. Sprinkle with grated Parmesan cheese, garnish with basil leaves, and serve.
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