Ingredients:
For the fresh pasta:
- 250 g of Ruggeri organic Arifa flour
- basil leaves
- 2 tablespoons grated cheese
- 1 small egg
- 100/120 ml of milk
- a drizzle of extra virgin olive oil
- a pinch of salt
For the dressing:
- 1 can of Mutti datterini tomatoes
- 30 ml of extra virgin olive oil
- onion
- basil
- salt
Procedure:
Prepare the fresh pasta , wash and dry the fresh basil leaves and chop finely. On the work surface add the basil and cheese to the flour. Make a well and add the beaten egg in the center, a drizzle of oil and enough milk to obtain a dough with the right consistency, smooth and homogeneous. Work the mixture well and form a ball, cover and let rest for about 30 minutes. Take the dough and roll out with a rolling pin a sheet of half a centimeter thick, wrap, cut like tagliatelle and roll between your hands.
Prepare the dressing , in a non-stick pan put the oil and chopped onion, brown and add the datterini tomatoes with salt. Cook for about 10 minutes and add plenty of basil.
In a pot with boiling salted water, cook the pasta, and once ready drain it and pour it into the pan with the datterini tomato sauce. Serve the scialatielli steaming hot with a few sprigs of fresh basil.
