Homemade Tagliatelle with Cherry Tomatoes, Basil, and Garlic Butter

This is as reliable a fresh pasta dough recipe as there is out there. I really enjoy making pasta with my kids, and this one is so simple and easy that we make it together every few weeks. It just requires a pasta roller and a little bit of time.

Note- if you have a KitchenAid mixer at home but no pasta roller, you can get a roller attachment for your mixer. They’re easy to find anywhere KitchenAid mixers are sold.

Homemade Tagliatelle with Cherry Tomatoes, Basil, and Garlic Butter

By Brandon Foster, executive chef
Serves 4-6

Pasta Dough:

  • 1/2 pound flour
  • 1/2 cup egg yolks
  • 1 whole egg
  • 2 tsp olive oil
  • 1 Tbsp milk

Sauce:

  • 1 Tbsp water
  • 1/2 stick butter
  • 1 tsp garlic, minced
  • 1 pint cherry tomatoes, halved
  • 2 oz fresh basil leaves, torn

Make the Pasta Dough:

Dump the flour out onto a cutting board and create a well in the center. Pour the egg yolks, egg, olive oil, and milk into the well, then slowly start incorporating the flour with a fork.

Once the dough is almost too difficult to mix with the fork, fold in the flour that remains on the cutting board until the dough forms a ball. The dough dries out easily, so don’t be afraid to add more milk. It should feel a little tacky once it comes together.

Once the dough has formed into a ball, turn it out onto a clean counter or work surface. Knead the dough for 10-15 minutes. If you’re not sure that you’ve done enough, keep kneading. It cannot be over-kneaded.

Wrap the dough tightly in plastic wrap and rest for one hour before rolling out.

Roll the Pasta:

Cut the dough into 4 evenly sized pieces. Flatten each piece so it is easy to feed through your pasta roller.

Run each piece of dough through a pasta roller, running twice through the number two setting, twice through the number four setting, and twice through the number six setting.

Flour the pasta cutter liberally, then run the pasta through it to create the individual noodles. Make sure they are floured well, and gently curl them up and place them on a sheet pan or plate. The pasta is now ready to cook! Place a large pot of salted water on the stave and bring to a boil. While you wait for it to boil, you can make the garlic butter.

Make Garlic Butter:

Place 1 Tbsp water in a small saucepan over medium heat. When it boils, slowly add the butter a little bit at a time, whisking each piece into the water until it has melted completely before adding the next piece. The water will allow you to melt the butter without it separating. Be careful not to let the pan get too hot. Once all the butter is mixed in, add the garlic and season to taste with salt. Set the garlic butter aside.

Finish the Pasta:

Drop the pasta into boiling water and cook for 3-5 minutes at most, until just al dente.

Drain the pasta, then transfer it to a mixing bowl. Pour the garlic butter over the noodles, add the cherry tomatoes, and mix well. Divide the pasta into bowls and garnish with the torn basil leaves. Enjoy!

Chef Brandon FosterBrandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside of the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.