Fresh Pasta With Buttered Tomatoes

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Fresh Pasta With Buttered Tomatoes
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and ⅔ cup just-boiled water in a medium bowl until flour is moistened and looks pebbly. Knead dough in bowl until a smooth, cohesive dough forms, about 3 minutes. Transfer to a resealable plastic bag and close, pressing out all of the air. Let dough rest at room temperature 1–4 hours.Divide dough into 4 pieces. Working with 1 piece of dough and keeping remaining dough sealed in bag, roll out on a surface into a long, narrow "-thick rectangle .

Repeat with remaining 3 pieces of dough.4 garlic cloves, thinly sliced; cook, stirring often, until garlic is pale golden and fragrant, about 2 minutes. Mix in, and ¼ cup water. Cover, reduce heat to medium-low, and cook, stirring occasionally, until tomatoes burst and become saucy, 6–8 minutes.Meanwhile, cook fresh pasta in a large pot of boiling salted water, stirring occasionally, until barely tender, about 1 minute.4 Tbsp. unsalted butter, cut into pieces2 oz. finely grated Parmesan.

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