2 cups Flour
½ tsp Olive oil
¼ tsp Salt
3 Tbsp Olive oil
3 Garlic cloves, minced
3-4 Tomatoes, cored and diced
8-10 Basil leaves, cut into chiffonade
8 oz. Burrata, cut into 1-inch pieces
Salt, to taste
Pepper, to taste
Place flour in a bowl or on a clean surface and form a well in the center with your finger. Place the eggs in the center, add salt and olive oil. With a fork, or your hand, slowly mix the flour into the eggs.
Keep ‘kneading’ the dough with your hands (about 10 minutes) on the flat surface. When the dough is no longer sticky and feels smooth, form into a disk and cover with plastic wrap. Let it rest for 30 minutes on the counter.
After 30 minutes have passed, you can start working with the dough. Cut off small pieces to work with, keeping the remaining dough covered until you are ready to use it. Form a small disk with the dough you will pass through the pasta machine. Start on the highest setting (ex., 7), and work down to the lowest setting (ex., 1) or until it’s to the desired thickness you need. Now you can cut it into shapes.
Bring salted water to boil.
Meanwhile, heat olive oil over medium heat in a sauté pan. Briefly sauté garlic until fragrant, about 1 minute. Add tomatoes, cook 2-3 minutes. Remove from heat and add burrata, salt and pepper.
Place fresh pasta in boiling water for two minutes, drain. Spoon tomato mixture over pasta and garnish with basil..