Tomato and Basil Fusilli

On a clean surface, heap the flour in a mound and make a well in the centre. Pour in the water, olive oil, and salt. Gradually incorporate the flour into the liquids using a fork or your fingers until a shaggy dough forms. Knead for about 8-10 minutes until smooth and elastic. Cover with a cloth or cling film and let it rest for at least 30 minutes.

In the meantime, prepare the sauce. In a frying pan, heat 2 tbsp olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the chopped tomatoes and stir. Add salt, pepper, and a pinch of sugar if desired. Cook uncovered on low heat for about 15-20 minutes, stirring occasionally. Tear the basil leaves and stir them into the sauce near the end so the sauce becomes aromatic and slightly thickened.

Divide the rested dough into small pieces and roll each into a thin, long rope about 30 cm long. Wrap the rope around a thin rod or toothpick, then press the ends together or roll on a floured surface to form a spiral. Carefully slide the shaped fusilli off the rod, ensuring they maintain their spiral shape. Lightly dust with flour and set aside on a floured surface.

Bring a large pan of salted water to a boil and cook the fresh fusilli for about 2-3 minutes until they float to the surface.

Drain and toss the fusilli with the hot tomato basil sauce. Serve hot, garnished with extra basil or grated Parmesan if desired.