Pates au Soleil

Handmade pasta kissed by basil, garlic, sunshine, and the spirit of southern France and Italy.

Imagine golden afternoon light pouring into a countryside kitchen. Fresh basil fills the air, wine is simmering on the stove, and you're crafting pasta with your hands, just like it's been done for generations. Pâtes au Soleil ("Pasta of the Sun") is exactly that kind of experience: rustic, soulful, and deeply rewarding.

This dish brings together hand-rolled ribbons of pasta and a silky, herb-forward sauce made with creamy dairy-free richness, sharp garlic, and summer-ripe tomatoes. It’s light yet indulgent, and full of Provençal charm—simple, fresh, and made to be shared.

Ingredients

The sauce base

130g diced tomatoes
20g pine nuts
½ cup fresh basil
4 garlic cloves
Salt & pepper to taste

Creamy Sauce Finish:

Single serving:
½ cup non-dairy heavy cream
¼ cup white wine (or white wine vinegar)
Squeeze of juice from ½ a lemon
4 servings:
1 cup non-dairy heavy cream
½ cup white wine (or white wine vinegar)
Juice from ½ a lemon

The pasta

400g 00 flour
4 eggs

Directions

Fresh Pasta

Make a Flour Mound:
Weigh out 400g of 00 flour and pour it onto a clean surface. Make a well in the center like you're building a flour volcano.
Add Eggs & Mix:
Crack 4 eggs into the well and beat them with a fork. Gradually incorporate the flour from the edges until it forms a shaggy dough.
Knead:
Use your hands to knead the dough for about 10 minutes, until it becomes smooth and elastic. Cover with a bowl or towel and let rest for 1 hour.
Roll It Out:
Divide the dough into 4 parts and roll each one thinly using a pasta roller or KitchenAid attachment. You want long, smooth sheets.
Dry Gently:
Drape your pasta sheets over floured surfaces, clean chairs, or kitchen racks. Don’t place directly on the counter—it will stick!
Slice Into Ribbons:
Once slightly dried, cut pasta into 6 mm (0.24 inch) strips (or use your machine). Let it dry for 5 more minutes.
Boil Like a Pro:
Boil water and add a ridiculous amount of salt (seriously, don’t be shy). Boil pasta for 2 minutes only.
Drain With Care:
Never use a colander for homemade pasta. Scoop it out gently with tongs or a slotted spoon to avoid turning it into mush.

The Sauce

Make the Base:
In a food chopper or mortar and pestle, blend the pine nuts, basil, and garlic until roughly chopped. Then add the diced tomatoes—if using mortar and pestle, just finely chop tomatoes by hand.
Season:
Transfer mixture to a bowl and season generously with salt and black pepper.
Creamy Simmer:
In a saucepan over medium heat, add non-dairy cream, white wine (or vinegar), and lemon juice. Let it bubble lightly for about a minute.
Combine & Cook:
Stir in your tomato-basil mixture and cook for 2 more minutes, stirring often so it doesn’t burn. The aroma should be heavenly!
Add the Pasta:
Gently place your cooked pasta into the sauce. Toss until every ribbon is coated in sunny, creamy goodness.

To Serve

Top with fresh basil, a sprinkle of chili flakes, or a spoonful of vegan parmesan—then dig in! Pâtes au Soleil is best served warm with good company and a glass of white wine under an open window.