Ingredients:
- 400 g flour
- 4 eggs, lightly beaten
- 1 tablespoon olive oil
- 2–3 garlic cloves, minced
- 8–10 basil leaves, minced
- Salt
- 3–4 tablespoons olive oil for serving
- Grated cheese for topping
Preparation:
- In a bowl, place the flour and create a well in the center.
- Add the eggs, olive oil, minced garlic, minced basil, and salt. Mix until combined.
- Knead the dough for about 10 minutes. If the dough feels sticky, gradually add more flour until it is smooth and no longer sticky.
- Cover the dough and let it rest in the refrigerator for about 30 minutes.
- Divide the dough into 6 equal pieces. Roll each piece into thin sheets using a rolling pin.
- Alternatively, use a pasta machine to roll out the dough, starting from the widest setting and gradually decreasing the thickness, dusting with flour as needed to prevent sticking.
- Once rolled out, fold each sheet 2–3 times and cut into thin strips with a sharp knife, or use the pasta cutter attachment on the machine.
Cooking the Pasta:
- Boil a large pot of salted water until it reaches a rolling boil.
- Add the pasta and cook for 5–7 minutes until al dente. Drain the pasta.
- In a skillet, heat the olive oil slightly and drizzle it over the cooked pasta.
- Serve hot, topped with grated cheese.
Cooking fresh pasta with the aromatic blend of basil and garlic is not just a recipe, but an invitation to craft a dish full of rustic charm and authentic Italian flavors. Share this love-filled creation with your family and enjoy the compliments!
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