Approx 100 mls warm water (maybe a little less, maybe a little more - depends on the weather, humidity.. Massimo says you need to make the pasta a few times to get to know the "feel" of the correct consistency)
About 2 cups cherry tomatoes, halved
3 cloves garlic, peeled but not chopped
1 jar high quality tomato sauce
Heap the flour on a work surface. Make a well in the flour mound, add most of the water in the well and slowly incorporate the water using a fork or a finger. Incorporate only a tiny amount of the flour by making a circular motion with either the fork or the finger and bringing a little bit of the flour in on each round. When the mixture is too dry add in some more water.
You will have a dough that is a little bit crumbly. Gather the dough in your hands and knead until you have a dough ball that is not too dry and not too wet. Now, knead the dough, making sure to push it on the work surface with the heel of your hand to stretch the dough. You should knead this for about 5-10 minutes.
Form small logs with the dough and wrap it in plastic wrap and allow to rest for 30 minutes.
Meanwhile, make the sauce. Heat the olive oil in a heavy-bottomed saucepan and gently fry the garlic.
Add the tomatoes, add salt and pepper and allow to simmer, uncovered for about 10 minutes on a low heat. Add the sauce and continue to simmer for 10 minutes.
Continue making your pasta: Cut dough logs into 4 pieces and roll under the palm of your hand to create a log that is the thickness of your little finger.
Line up the thin logs (4-5 at a time) and with a sharp knife, cut tiny pieces, about 1cm long.
With your thumb, drag the pieces of dough across a wooden cutting board to form tiny curls.
Cook in boiling, salted water until they float to the surface.
Toss cooked pasta in the tomato sauce and serve.
The prep time includes the resting time for the pasta dough.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2011/10/les-petits-chefs-make-pasta-with-massimo-bruno/