Ingredients:

  • 2 cups all-purpose flour (250g)
  • 3 large eggs (150g)
  • 1/2 teaspoon salt (2g)
  • 2 cups dried pasta (e.g., spaghetti or penne) (200g)
  • Salt for boiling water
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (150g)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Fresh Pasta Dough: On a clean surface, form a mound with the flour and create a well in the center. Crack the eggs into the well, add salt, and gradually incorporate flour using a fork.
  2. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  3. Roll and Cut the Fresh Pasta: Divide the rested dough into four pieces. Roll each piece into thin sheets, dusting with flour to prevent sticking. Cut into desired shapes (tagliatelle, fettuccine, etc.).
  4. Cook Fresh Pasta: Bring a large pot of salted water to a boil. Add pasta and cook for 3-5 minutes until al dente. Drain and reserve some pasta water.
  5. Cook Dried Pasta (if chosen): In another pot, bring water to a boil, add salt, and cook according to package instructions.
  6. Prepare the Sauce (if desired): In a skillet, heat olive oil and sauté garlic until fragrant. Add cherry tomatoes and season. Cook until tomatoes soften.
  7. Combine and Serve: Toss the pasta with the sauce in the skillet, adding reserved pasta water as needed. Serve immediately, garnished with Parmesan or fresh herbs if desired.