Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon (2g) salt
  • Water as needed
  • 1 cup (150g) fresh mozzarella, diced
  • 1 tablespoon (15g) fresh basil, finely chopped
  • Salt and pepper, to taste
  • 1 tablespoon (15ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 4 cups (600g) ripe tomatoes, diced
  • 1/2 teaspoon (2g) red pepper flakes (optional)
  • 1/4 cup (8g) fresh basil leaves, torn
  • Salt and pepper, to taste

Instructions:

  1. Combine flour and salt in a mixing bowl.
  2. Create a well in the center, add eggs, and mix until a dough forms.
  3. Knead until smooth, about 10 minutes. Wrap and rest for 30 minutes.
  4. In a bowl, mix diced mozzarella, basil, salt, and pepper. Set aside.
  5. Divide rested dough into two pieces. Roll out each piece thinly (about 1/16 inch) using a rolling pin.
  6. Cut out circles (3-inch diameter) from the dough. Place a teaspoon of filling on one half of each circle.
  7. Fold over and press edges to seal. Crimp with a fork for extra security.
  8. Boil a pot of salted water. Cook sorrentini for 3-4 minutes until they float. Remove with a slotted spoon.
  9. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
  10. Add tomatoes, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
  11. Stir in fresh basil before removing from heat.
  12. Gently toss sorrentini with the tomato sauce. Garnish with extra basil.
  13. Serve hot, drizzled with olive oil if desired.