Imagine transporting yourself to the rolling hills of Piedmont, where pasta is not just a dish, but an art form passed down through generations. This extraordinary recipe from the Chefs Collective of Monforte D'Alba will transform your kitchen into an Italian culinary haven, revealing the magic of handmade pasta that will make your taste buds dance with pure Mediterranean delight. Get ready to impress your family and friends with a recipe that combines traditional technique and irresistible flavors!
Prep Time: 1 hrs
Cook Time: 20 mins
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- Salt to taste
- 2 cups fresh tomatoes, chopped
- 1/4 cup basil, chopped
- 1/4 cup grated Parmesan cheese
- Black pepper to taste
Instructions
- In a large mixing bowl, create a flour well by forming a mountain-like shape with the all-purpose flour, leaving a central crater.
- Crack the 3 large eggs into the flour well, adding 1 tablespoon of olive oil and a pinch of salt.
- Using a fork, gradually incorporate the flour into the eggs, working from the inner edges towards the center until a shaggy dough forms.
- Transfer the dough onto a clean, lightly floured surface and begin kneading with the heel of your hand, folding and pressing repeatedly for 8-10 minutes until the dough becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to allow gluten to relax.
- After resting, roll out the dough using a pasta machine or rolling pin until it reaches a thin, translucent consistency, approximately 1-2 millimeters thick.
- Cut the pasta sheet into desired shapes like fettuccine or tagliatelle using a sharp knife or pasta cutter.
- In a separate pan, sauté chopped fresh tomatoes with olive oil, adding chopped basil, salt, and black pepper.
- Bring a large pot of salted water to a rolling boil and cook fresh pasta for 2-3 minutes until al dente.
- Drain the pasta, toss with the fresh tomato sauce, and garnish with grated Parmesan cheese.
Tips
- Temperature matters: Ensure your eggs are at room temperature for better dough consistency.
- Kneading technique is crucial - be patient and consistent when working the dough.
- Rest the dough completely to allow gluten to relax, which prevents tough pasta.
- Use a pasta machine if possible for more uniform thickness, but a rolling pin works too.
- Always salt your pasta water generously - it should taste like the sea.
- Fresh pasta cooks much faster than dried, so watch it carefully to avoid overcooking.
- Reserve a little pasta water to help sauce adhere better to the noodles.
- Fresh herbs make a massive difference - use the highest quality basil you can find.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 110mg
