Fresh Pasta Recipe

Make the Dough

In a large bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into the well.

Mix and Knead

Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well until a dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Rest the Dough

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin.

Cut the Pasta

Cut the rolled dough into your desired shape: tagliatelle, fettuccine, or lasagna sheets.

Sauté Garlic

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add Tomatoes and Seasonings

Stir in the crushed tomatoes, oregano, and salt. Bring to a simmer and cook for 20-25 minutes.

Finish with Basil

Remove from heat and stir in fresh basil before serving.

Melt Butter

In a saucepan, melt the butter over medium heat.

Add Cream

Once melted, add the heavy cream and bring it to a gentle simmer.

Incorporate Cheese

Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Infuse Olive Oil

In a small saucepan, combine extra virgin olive oil and whole garlic cloves. Heat over low heat for about 15 minutes, allowing the garlic to infuse.

Cool and Strain

Remove from heat, let it cool, and strain out the garlic cloves. Store in a bottle for drizzling.