Pasta Dough
- 14 ounces [400 g] all-purpose flour
- 2 eggs
- 1/2 cup [125 mL] water
Sauce
- 8 garlic cloves, crushed
- 10 teaspoons [50 mL] olive oil
- 4 tablespoons [60 mL] freshly chopped basil
- Pepper, to taste
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- To prepare pasta dough, sift flour into a bowl and shape a hole into the centre.
- Pour in eggs, already beaten into water; slowly mix into dry ingredients.
- Knead dough into a ball.
- Refrigerate dough for 1 hour.
- Roll cold dough into a long, 3/4 to 1 1/8-inch [2 to 3-mm] thick rectangle.
- Leave dough to dry-out for approximately 30 minutes.
- Meanwhile, into a bowl, mix together sauce crushed garlic, olive oil and freshly chopped basil; pepper mixture.
- Leave to macerate for 30 minutes.
- After 30 minutes, fold dough rectangle over quite a few times; using a knife, slice dough into desired width strips.
- Boil pasta noodles into boiling water until just softened 'al dente'; drain noodles.
- Heat crushed garlic and olive oil mixture into a large casserole.
- Well stir in drained noodles and serve, realy hot.
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