Serves 4
Make the Pasta
500g all-purpose flour
5 large eggs
Place flour on a clean work surface. Make a well in the center of the flour with a fork. Mix eggs in a small bowl until the whites and yolks are one. Add egg mixture to the center of the flour well. Using the fork slowly start to incorporate the flour in to the egg mixture. Once the eggs are fully incorporated, knead the dough until smooth and elastic (approximately 2-3 minutes). Flatten dough with a rolling pin so it will fit through the widest setting on a pasta roller. Roll through pasta machine number by number until you reach the desired thickness (about 3mm thick). Cut the pasta to the shape of your liking. I suggest rolling up the pasta sheet and cutting into very thin strips.
Make the Sauce
Add 250ml tomato purée and 100ml water to a sauté pan.
Bring to a simmer
Add:
1 clove garlic minced,
1 pinch chili flakes and
Salt to taste
Cook the Pasta
Boil at least 5 liters of water with 3 table spoons of salt.
Cook pasta approximately 2-3 minutes until al dente (time will vary with shape and thickness). It should be toothsome with some bounce between the teeth.
Finish the Dish
Add the pasta to the sauce
Add 2 tablespoons of butter
Add 10 basil leaves
Toss it all together
Plate
Plate in a large warm bowl or four individual pasta bowls
Grate some Parmigiano Reggiano on top and serve.
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