Olive oil Pappardelle with tomatoes, basil and parmesan
For the pappardelle dough:
-
400 gr of flour
-
4 eggs
- 4 tablespoons of olive oil
- Salt
- 100 gr of finely grated Parmesan
Form the dough with all the ingredients Knead for 10 minutes until the dough is smooth.
Let it rest for 30 minutes covered up with a plastic wrap.
Stretch with a rolling pin or sobadora. The dough should be 2 mm thick.
Cut into thick ribbons typical of pappardelle.
Take the pasta to boiling salted water.
Cook for 2 minutes and strain. Serve Add raw cherry tomatoes cut in half, fresh basil and olive oil.
Decorate with parsley leaves.
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