Pomodoro

Fresh Pasta

1. Place the flour on a clean work surface and form a well in the center.
2. Add the egg yolks, whole egg, olive oil, and milk to the center.
3. Gradually incorporate the flour into the eggs until a dough forms.
4. Knead until smooth, wrap tightly, and refrigerate for 30 minutes.
5. Let the dough come to room temperature before rolling.
6. Roll the dough very thin using a rolling pin or pasta machine, then cut into ¼-inch-wide strands.

Pomodoro Sauce

1. Heat the olive oil over low heat and gently cook the garlic for about 3 minutes.
2. Add the tomatoes, crushing them by hand or with a wooden spoon.
3. Season with salt and pepper, adding a pinch of sugar if needed to balance the acidity.
4. Simmer for 15 to 20 minutes.

To Finish

1. Cook the fresh pasta in generously salted boiling water for about 2 minutes.
2. Transfer the pasta directly to the sauce with the reserved pasta water.
3. Toss gently until the sauce coats the pasta.
4. Stir in the fresh basil and serve immediately with grated Pecorino Romano cheese.

Notes

• “00” flour is a finely milled Italian flour that creates a silky, tender pasta. If unavailable, all-purpose flour can be substituted.