Stone-Ground Hand-Rolled Pasta with Tomato-Basil Essence

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A true Italian nonna-style pasta made with stone-ground flour and fresh garden tomatoes, simmered to meld flavors without modern shortcuts. This italian-inspired pasta ready in about 80 minutes pairs 00 flour, large eggs, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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.

★ 3.3 (11 ratings) Prep: 45 min Cook: 35 min Serves 2 Italian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 200g '00' flour and 1/2 tsp sea salt in a mound on a clean surface, creating a well in the center. Crack 2 large eggs into the well, then gradually incorporate flour with a fork until a shaggy dough forms, adding up to 1 tbsp water if too dry.
  2. Step 2: Knead the dough vigorously for 8-10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
  3. Step 3: Roll the rested dough through a pasta machine starting at the widest setting, folding and rerolling until paper-thin, then cut into 1/4-inch wide strands.
  4. Step 4: Simmer 400g diced tomatoes with 3 tbsp olive oil, 2 minced garlic cloves, and 1/4 tsp black pepper for 25 minutes until tomatoes break down and oil separates, stirring occasionally.
  5. Step 5: Cook 120g pasta strands in a large pot of salted boiling water for 2 minutes until al dente, reserving 1/2 cup pasta water.
  6. Step 6: Toss drained pasta with tomato sauce and 1/4 cup fresh basil leaves in a skillet over low heat for 1 minute until sauce clings to strands, adding 2 tbsp reserved pasta water if too thick.

Equipment for this recipe

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Frequently asked questions

How long does Stone-Ground Hand-Rolled Pasta with Tomato-Basil Essence take to make?

Total time is about 80 minutes (45 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stone-Ground Hand-Rolled Pasta with Tomato-Basil Essence?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 00 flour from drying out.

Can I substitute ingredients in Stone-Ground Hand-Rolled Pasta with Tomato-Basil Essence?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stone-Ground Hand-Rolled Pasta with Tomato-Basil Essence for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stone-Ground Hand-Rolled Pasta with Tomato-Basil Essence?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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