Ingredients
- 3 cup all-purpose flour
- 2 cup eggs, beaten thoroughly
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
- 3 cup all-purpose flour
- 2 cup eggs, beaten thoroughly
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
- 3 cup garlic cloves, minced
- 2 pound ripe tomatoes, peeled, seeded, and chopped
- 1/4 teaspoon crushed hot red pepper flakes
- 8 teaspoon fresh basil leaves, finely shredded
- 2 teaspoon tablespoons unsalted butter, at room temperature
- 1 cup freshly grated parmigiano reggiano cheese
Preparation
Baking Directions:
For dough:Place the flour in the center of a work surface and make a well.
Mix the eggs, oil and salt.
Pour mixture into the center of the flour well.
Fold the flour into the eggs and knead into a ball.
Add 1 tablespoon of cold water if the dough seems too dry.
Cover with plastic wrap and refrigerate the dough for at least 4 hours before rolling out.
Using a pasta machine, roll out the pasta on the thinnest setting and cut into 6 sheets, each about 16 inches long.
Using a sharp knife, cut the pasta sheets into long strips.
Keep the pasta sheets under a damp cloth so that they don’t dry out.
For sauce:In a large saucepan over medium heat, heat the olive oil.
Add the garlic and cook, stirring for 3 minutes or until the garlic just begins to turn golden brown.
Increase the heat to medium-high, add the tomatoes, salt and red pepper flakes, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed.
Remove from heat and top with fresh basil.
Meanwhile, cook the pasta in a large pot of boiling, salted water until al dente, about one minute less than the package directions.
Drain the pasta in a colander, reserving 1 cup of the cooking water.
Return the pasta to the cooking pot and add the sauce.
Add the reserved cooking water and stir, over medium-high heat for 2 minutes, until the sauce adheres to the pasta.
Stir in the butter.
Arrange the pasta in a serving bowl and top with the Parmigiano Reggiano.