Instructions

1. Begin by making the tagliatelle dough. On a clean surface or in a large mixing bowl, create a mound with the 2 cups of all-purpose flour. Make a well in the center of the flour.
2. Crack the 3 large eggs into the well, and add 1/2 teaspoon of salt. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges of the well until a dough begins to form.
3. Once the dough is combined, knead it with your hands for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
4. Wrap the dough in plastic wrap and let it rest for at least 20 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
5. While the dough is resting, prepare the sauce. Rinse the 2 cups of cherry tomatoes and slice them in half. Set aside.
6. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the 3 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
7. Add the halved cherry tomatoes to the skillet and season with salt and pepper to taste. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are softened and start to burst, releasing their juices.
8. While the sauce is simmering, roll out the rested dough. Divide the dough into 4 equal portions. Take one portion and flatten it slightly with your hands. Keep the remaining portions covered to prevent drying out.
9. Using a pasta machine or a rolling pin, roll out the dough into thin sheets, about 1/8 inch thick. Dust with flour as necessary to prevent sticking.
10. Once rolled out, cut the sheets into strips approximately 1/4 inch wide to create tagliatelle. Dust the cut pasta with a little flour and set aside on a floured surface or a clean kitchen towel.
11. Bring a large pot of salted water to a boil. Add the freshly made tagliatelle and cook for 2-3 minutes until al dente, stirring gently to prevent sticking.
12. Once cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
13. Add the drained tagliatelle to the skillet with the cherry tomato sauce. Toss gently to combine, adding reserved pasta water a little at a time if needed to help the sauce adhere to the pasta.
14. Stir in the 1/4 cup of chopped fresh basil and adjust seasoning with additional salt and pepper if desired. Cook for an additional 1-2 minutes to heat through.
15. Serve the homemade tagliatelle immediately, garnished with extra basil if desired. Enjoy your delicious homemade Italian meal!