Home-made Pasta With Buttery Herb Sauce

For the pasta

Mix the pasta ingredients together in a large bowl and knead for 5 minutes

Wrap the dough in a plastic foil and place in the fridge for about 30 minutes

Roll out until it's super thin and keep both the surface and the dough covered with flour at all times

Fold the sheet and cut into stripes according to desired width (about 1/2 cm or 1/4 in for fettuccine)

Unfold individual stripes

Cover with flour and preferably let them dry, at least for 5 minutes - preferably half an hour, before you cook them

In a large pot, boil water with lots of salt and a tbsp of olive oil

Place the pasta in boiling water (sticks less if you place it in one strip at a time, especially if you didn't have time to dry it properly), only cook in small batches

Cook for about 1 minute

Rinse in cold water directly after boiling and place on a non stick surface, or a tray/plate covered with olive oil

For the sauce

Melt the butter and add finely chopped herbs, garlic, and salt

Let it simmer for a few minutes so that the butter browns and the flavours intensify

Serve with fresh tomatoes, peas, and mozzarella