Tuscan Alfredo with Fresh Noodles

Directions

1. 1

   Pour flour onto a clean surface and form a well in the center. Crack the egg into the well and mix with a fork until combined. Knead for about 5 minutes until smooth and elastic. When it bounces back to the touch, rest for 20 minutes. Roll the dough thin, fold inward, and slice into noodles. Let dry on a tray or griddle surface.

2. 2

   Preheat the griddle to medium heat. Add 2 tsp oil and cherry tomatoes. Cover with a dome and cook until they burst. Remove the dome, then add garlic, shallots, and Tuscan Herb seasoning.

3. 3

   Boil the fresh noodles for 6–8 minutes or until tender. In a small pot, melt butter, add cream, and stir until hot but not boiling. Gradually whisk in parmesan until thick and creamy.

4. 4

   Combine the Alfredo sauce, tomato mixture, basil, and noodles. Toss to coat, then serve topped with extra parmesan and basil.