Tagliatelle

Preparation:

Preparation: Arrange the flour on a wooden pastry board and, in the middle, break the whole eggs with the oil. Start kneading with a fork, add the salt and continue until the dough is consistent. Form a loaf, cover it with a cloth and let it rest for about thirty minutes. When the dough is ready, use a rolling pin to roll out the dough to about 2 mm thick (or as you prefer). Let the dough dry and sprinkle it with flour. Roll up the dough and cut it. In the meantime, brown the garlic, add the tomatoes, the basil leaves, the chilli pepper and the salt. Cook the tagliatelle in salted water. Drain and toss with the sauce.