Hand-Stretched Spaghetti with Tomato Basil Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh pasta made by hand and stretched over a board, simmered in a simple tomato basil sauce with garlic and olive oil. This Italian-inspired sushi recipe, ready in about 80 minutes, pairs all-purpose flour, large egg, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 35 min Serves 4 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 2 cups all-purpose flour and 1 tsp salt. Make a well in the center and add 1 large egg. Mix with a fork until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth.
  2. Step 2: Wrap dough in plastic and rest for 30 minutes. Roll into a thin sheet using a rolling pin, then stretch over a board with a knife to create 1/4-inch wide strands.
  3. Step 3: Heat 3 tbsp extra-virgin olive oil in a large pot over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  4. Step 4: Add 28 oz canned whole tomatoes, breaking them with a spoon. Simmer uncovered for 25 minutes until thickened, stirring occasionally.
  5. Step 5: Cook hand-stretched spaghetti in a pot of salted boiling water for 3 minutes. Add to tomato sauce with 1/4 cup chopped fresh basil and toss to coat.

Related recipes