½ cup shredded parmesan cheese, plus extra for garnish
Fresh basil, chopped
Directions
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.
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.
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.
Combine the Alfredo sauce, tomato mixture, basil, and noodles. Toss to coat, then serve topped with extra parmesan and basil.
