Fresh tagliatelle with cherry tomato and basil sauce

1. 1

   For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic.

2. 2

   Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough.

3. 3

   Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine.

4. 4

   Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface.

5. 5

   For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute.

6. 6

   Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley.

7. 7

   Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce.

8. 8

   Serve the pasta in shallow bowls, garnished with fresh basil.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.