Paparadelle Puttanesca

Place the flour into a mixing bowl and make a well in the center. Add the eggs into the well along with the olive oil. Mix the eggs, flour, and olive oil with your hands until well combined.

Add a little water to bring the pasta dough together. Mix until well combined, adding more water as needed until no dry flour is visible. You want to end up with a clean bowl by bringing all the dough together without it sticking to your hands.

Once you have a ball of dough and your bowl is clean, place the dough onto a surface. Knead the dough using the palms of your hands to break down the gluten until you have a smooth ball of dough. It should have a slightly soft, smooth consistency and not stick to your hands.

Let the dough rest for about 10 minutes, covered. After resting, the dough will be even softer. On a lightly floured surface, flatten the dough and roll it out with a rolling pin to a thickness of about 3mm.

Using a pizza slicer, cut long ribbons of pasta approximately 3cm wide.

Heat a pot of water with a little vegetable oil. Once boiling, add the pasta ribbons in batches. It takes about 2-3 minutes to cook. Once they float to the top, they are cooked. Remove and repeat with the rest of the pasta. Do not rinse the pasta after cooking.

Heat a wok or large pan over medium heat and add the olive oil. Then add the onions and sauté until golden brown.

Add the capers, olives, and anchovies. Sauté for about 2 minutes, then add the chopped tomatoes and garlic.

Add about half a cup of water and season with salt and pepper. Reduce the heat to let the sauce simmer.

Add the basil and then the cooked paparadelle. Season with salt and pepper if needed. Simmer until all the pasta is coated with the sauce.

Serve and garnish with grated parmesan cheese and Italian parsley.