Homemade Eggless Fresh Pasta with Smooth Fresh Tomato Sauce

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Fresh pasta with a light sauce
without eggs
Not that eggs are bad or not recommended, it's just that there are pastas that egg goes well with and others that don't.
In particular, the fresh pasta in this video has the characteristic of staying al dente due to the use of re-milled semolina, which also simplifies everything because the dough is very simple to make and use for different pasta shapes.
Time: 40 min, difficulty: 3/5
Vegan, lactose-free, without Parmesan
Ingredients for 3 people
The pasta
400 g re-milled semolina
200 ml warm water
2 tablespoons oil
The sauce
12 ripe cherry tomatoes
3 tablespoons passata
Salt, pepper, oil to taste
8 basil leaves
1 garlic clove
Grated Parmesan cheese to taste
Very easy pasta: place all the ingredients in a bowl and knead, first with a fork and then by hand. The dough should be dry, even if it seems tough at first.
Cover the dough with a lid and let it rest for 10 minutes.
You can use scissors to cut off commas and drop them onto a floured table, then mix them and place them on a tray.
You can use a spatula to smooth out commas by touching the dough.
You can tear off small pieces of dough and rub them with your thumb against the table to create cavatelli.
You can use a small spatula to do the same thing as with cavatelli, but then use your thumb to flip the cavatello over to form an orecchiette.
Of course, making pasta by hand requires a bit of patience and practice.
I make scialatielli, or the shape, by flattening the dough with a rolling pin to a thickness of 3 mm, and then cutting it like tagliatelle, obtaining this type of short, very thick tagliatelle.
All pasta should be lightly floured, mixed, and placed on a tray. They will keep for 2 days in the refrigerator, or you can freeze the entire tray and cook them directly from frozen in boiling water.
A good sauce will be made with fresh tomatoes.
In a large pan, add two turns of oil, the crushed garlic clove, and the chopped cherry tomatoes.
Brown well, crushing the tomatoes.
Add the sauce or passata, salt and pepper, half the basil, half a glass of water, and cook for 20 minutes.
To make a smooth sauce, you could simply grind everything, but you would still be able to taste the peel and seeds. So I suggest using a strainer to sieve the sauce, removing the peel, seeds, and impurities, to obtain a smooth tomato cream.
Cook the pasta al dente and toss it in the pan with the tomato sauce.
Finally, add the remaining basil and, if desired, a generous sprinkling of Parmesan cheese.
In my case, I made a bowl of pasta on the side, seasoned well, with extras of everything, plus 4 anchovies. A delight.
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