Homemade pasta with garlic and ginger sauce

Knead the dough for spaghetti. Beat 2 eggs in 200 g of flour, add ½ tsp. of salt and 1-2 tbsp. of olive oil.

Knead a stiff dough, wrap it in cling film and put in a fridge for 15-20 minutes to make it flexible.

Take the dough out of the fridge and roll it out very thinly. The thinner you manage to make it, the tastier the homemade pasta will be. By the way, you can safely use this dough for lasagna and ravioli.

Now slice the dough. There are two types of slicing. You can cut thin noodles carefully along the entire layer of dough. And the second way - sprinkle the dough with flour and roll it up like an accordion. Then cut across the desired thickness of the strip.

I chose the second method because it’s faster. Carefully cut the dough into strips. Try to make them the same thickness to cook pasta evenly.

And you can immediately cook them. Boil salted water with the addition of 1 tbsp. olive oil and cook pasta for 1-2 minutes.

Prepare the ingredients for the sauce: 2-3 garlic cloves, 3 cm of ginger root and ¼ of chili. Crush the garlic with the flat side of a knife. Cut chili and ginger into thin slices. I also used cherry tomatoes in a sauce. Just cut them in half. While the pasta is cooking, heat the pan and simmer the previously prepared ingredients for the sauce, except cherry. Do not forget to add 4-5 tbsp. of olive oil to the pan. You can add cherries now.

Once the garlic, chili and ginger are soft, add the prepared spaghetti and heat everything together for another 1 minute.

You can also season the dish with olive oil and freshly ground black pepper.