Tomato Flour Pasta with Olive Oil

1.In a large mixing bowl, combine the tomato flour, all-purpose flour, salt, and black pepper. Mix well to ensure even distribution of the ingredients.

2.Make a well in the center of the flour mixture and crack the eggs into the well. Add the olive oil.

3.Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well until a dough begins to form.

4.Once the dough starts to come together, use your hands to knead it in the bowl until it is smooth and elastic, about 5-7 minutes. If the dough is too sticky, add a little more all-purpose flour as needed.

5.Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

6.After resting, divide the dough into four equal pieces. Keep the pieces you are not using covered to prevent them from drying out.

7.On a lightly floured surface, roll out one piece of dough into a thin sheet, about 1/16 inch thick. Use a pasta machine or a rolling pin to achieve the desired thickness.

8.Cut the rolled-out dough into your preferred pasta shape (fettuccine, tagliatelle, or lasagna sheets). Repeat with the remaining pieces of dough.

9.Bring a large pot of salted water to a boil. Add the freshly cut pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it.

10.Once cooked, drain the pasta and reserve a little pasta water. Return the pasta to the pot and drizzle with olive oil, tossing to coat. If the pasta seems dry, add a splash of reserved pasta water to achieve the desired consistency.

11.Serve the pasta hot, topped with grated Parmesan cheese and garnished with fresh basil leaves if desired.