Garganelli (egg fresh pasta with tomato, garlic and basil sauce)
For dough: 200g durum wheat semolina flour (or all 450g all purpose flour) 250g all purpose four 3 eggs 4 egg yolk 20 ml olive oil For the tomato sauce 200g cherry tomatoes cut into small pieces 150 g can tomatoes 20g tomato paste 60g minced shallots 1 glove garlic 1 bunch fresh basil (cut coarsely) Extra virgin oil Parmesan cheese 1 chilly pepper Preparation
1. Mix flour, egg, egg yolk, olive oil and knead until a very homogenous dough is formed that is hard to the touch. Let rest for about 30 minutes in a plastic bag. Then with a pasta machine or rolling pin, roll very thin sheets of pasta, flouring as you go along.
2. Cut sheets into small squares (about 3 cm/3 cm). Make sure they are perfect squares and not rectangle or they will not give you the desired tubular shape of the garganelli. Roll diagonally, using the garganelli board with floured side down for ends to hold. Let dry for a while.
3. In a hot sauce pan, brown shallots and garlic with some olive oil. Add cherry tomatoes,