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Dairy
Easy
1 Hour, 30 Minutes
Diets 
This pasta salad is a fresh, simple, and perfectly satisfying dish.
2 and 1/2 cups Tuscanini 00 Flour
4 eggs
3 teaspoons Tuscanini Olive Oil
water
1 pound cherry tomatoes, halved
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
fresh basil leaves
good quality olive oil, such as Tuscanini
salt
freshly ground black pepper
Pour the 00 flour onto a clean surface like a cutting board or counter. Make a large well in the center.
Crack the eggs into the well. Gradually mix the two together using your fingers or a fork. Add in the oil and combine until you’ve reached a firm dough consistency.
If the dough feels too dry, add a few drops of water at time until the dough feels smooth and silky. I like to wet my fingers with the water so I can control the moisture; if the dough feels too wet, add a little more flour.
Knead the pasta dough until it’s smooth, five to 10 minutes. Lightly spray with olive oil, wrap the dough in plastic wrap, and let it rest at room temperature or in the fridge for at least 30 minutes. The pasta will become much more relaxed and elastic after resting.
If you’re making the salad, combine the cherry tomatoes, garlic, basil, salt and pepper in a bowl. Add a generous glug of olive oil and let it all marinate while rolling out the pasta dough.
Work in stages and slice off a small piece of dough, approximately 1/4 of the ball, and wrap the remaining dough in plastic wrap.
With the heels of your hands, roll this piece of dough into a long rope, around 1/2 inch in thickness.
Cut off a small piece around 1/3 inch in length.
Using a knife, press down on an angle and guide the dough piece so it rolls towards you, then use the knife to flick the piece back onto your thumb.
Gently pull down the sides to create a deep little ear or bucket shape.
Continue this process with the remaining pasta dough.
To cook the pasta, boil a large pot of water with a few teaspoons of salt. Add the fresh pasta to the salted water and cook for approximately five to seven minutes, stirring every few minutes so they don’t stick together.
Toss drained pasta with the salad ingredients. Garnish with freshly grated parmesan and an extra drizzle of olive oil.
Sponsored by Tuscanini
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