Una padellata di felicità divisa in 2, Pasta Fresca e Pomodorini mignon

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Mix flour and salt in a bowl.

Make a well in the center and add eggs and olive oil.

Gradually incorporate flour into the eggs until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll out the dough into thin sheets using a pasta machine or rolling pin.

Cut the sheets into desired pasta shapes.

Boil water in a large pot and add salt.

Cook the pasta in boiling water until al dente, about 2-4 minutes.

Meanwhile, heat olive oil in a skillet over medium heat.

Sauté garlic and onion until translucent, about 3-4 minutes.

Add canned tomatoes and sugar, simmer for 15-20 minutes.

Stir in fresh basil and season with salt and pepper.

Drain the pasta and toss with the sauce.

Serve with grated parmesan on top.

Cooking Techniques

Spice Level:

Allergens