Ingredients

For the Tagiatelle 

• 4 Eggs
•  ½ teaspoon Salt
•  2 and ½ cup Flour

For the Sauce

• vine tomatoes 4 large, diced
• garlic 1 clove, crushed
• basil a small bunch, keep a few leaves to serve
• extra-virgin olive oil 4 tbsp
• parmesan

Directions

1. Sieve the flour onto the pastry board and make a well; in this way you’ll obtain a volcano shape.
2.  Put the eggs and salt in the middle of the volcano and start mixing using a fork.
3. Now, it’s time to knead the dough with the heel of your hand, pushing it downwards.
4. Knead the dough until it is smooth.
5. If necessary, add 1 or 2 tablespoons of warm water.
6. Wrap the dough in plastic wrap and rest in the fridge for 30 minutes.
7. Flour the pastry board and roll out the dough with the rolling pin. The dough should be about  1/9-inch thick.
8. Then cut it into approximately ¼” wide ribbons (you can halve the width in case of Tagliolini).
9. Cook the pasta. 3–5 minutes until the pasta starts to float to the top.
10. Toss together the tomatoes, garlic, shredded basil and oil and season well.
11. Drain the pasta, reserving 2 tbsp of the cooking liquid.
12. Toss everything together, sprinkle with basil leaves and serve with parmesan.