How to Make Bruschetta Pastachos!

This is a delicious mexican twist on an Italian favorite! I'll show you how to make the pasta dough, crispy pastacho chips, and fresh tomato basil mix. All from scratch!
Here's what you'll need to get started! 

pasta dough:
flour (4 cups sifted)
eggs (4)
olive oil (1/4 cup)
salt (1 tsp)

tomato/ basil mix:
tomato (3 large)
Fresh basil (6-8 leaves)
olive oil (2 tbsp)
Minced garlic (1tbsp)
salt and pepper to taste

Other items you'll need:
vegetable oil (for frying the chips)
mozzarella cheese (for smothering)

Start by Sifting 4 cups of flour into a large bowl. (If you don't have a sifter you can shake the flour through a strainer)
Next dig a little hole in the center of the flour.
Add 4 cracked eggs into the center
Followed by 1tsp salt and 2 tbsp olive oil.

Once all the ingredients are added,wet hands with room temperature water.
Now knead flour into the center.
Continue kneading until dough is thoroughly mixed. (About 5 minutes ought to do it)
The ball of dough is now ready to be rolled out into pasta sheets! 

Rolling the dough

Now that you have a huge ball of homemade pasta dough,separate a small portion of the dough into a small ball.
Add about a 1/2 a cup of flour on the surface 
Begin rolling the dough into thin somewhat rectangular sheets (as thin as possible, the thinner the dough, the lighter the chips will be)
Once the sheets are rolled hold them up and let gravity help you stretch the dough a little more. 


Cutting the chips

Now cut off the excess dough with a pizza cutter. The shape should be as rectangular as possible.
Cut diagonally from right to left, then again from left to right, then once or twice across the dough to make triangular shaped chips.
Stack triangles on top of each other and place to the side.
Continue these steps until you have the desired amount of pastacho chips.

Pour oil into pan and add high- medium heat
Begin frying chips lightly on both sides for about 2-4 min. (Be sure not to over cook or over crowd the chips in the pan)
Transfer chips to a oven safe dish with a paper towel to absorb excess oil.
Once all the chips are fried remove the paper towel from dish.
You are now ready to build your pastachos!!

Dice 3 large tomatoes and place into bowl.
take 6-8 large leaves of fresh basil 
roll up the leaves into a straw like shape and then carefully cut from right to left.
combine in bowl with diced tomatoes. Add salt, pepper, 1 tsp minced garlic and 2 tbsp olive oil.
Stir generously, and now  you are ready to assemble the Pastachos.

Now that you have your pastacho chips and tomato basil mix prepped, you are ready for assembly.
Scoop tomato basil mix out of bowl and drain out excess moisture. (Too much moisture will make the chips soggy)
Then smother in mozzarella cheese inside, around and on top of pastachos. Add a little extra tomato basil on top for color.
Preheat your oven to 375 and place them inside until cheese is thoroughly melted and even a little browned  on top.
5-7 minutes later you'll have a delicious one of a kind appetizer for all occasions!