Tip: the dough should be firm and not moist, so safe to say: dry enough but not rocky! So if it’s too watery, add flour, if it’s too dry and flaky whisk another egg with some water and add to the dough and knead, it should add moisture and ease the process of kneading!

Dust the surface with flour and knead the dough with a rolling pin until even.

Spaghetti sauce!
Add olive oil in a pan on medium heat, add half chopped onion and 4 chopped garlic cloves in the oil and stir until golden.

Pour the tomato mixture onto the golden garlic and onions and stir until thickened! Add fresh basil leaves in the sauce and keep stirring until thickened and saucy!

Each sheet of pasta dough needs to be kneaded well to be not too thin but not too thick, then use a sharpened knife to cut strings in the preferred size, I made them not too thin not too thick, as it shows in the attached image.

In a flour-dusted large plate add the strings you cut from the dough sheet and shake to dust then separate to avoid sticking. Do the same with the remaining sheets then leave to dry a little.

After 10mins the pasta might be already done but let it boil for another 5 mins to make sure it’s fully done!

Add basil leaves and parmesan cheese on top and bon appétit!