Simple seasonal cooking at it’s best. This Robert Thompson recipe is particularly good in September when the tomatoes are at their tastiest
Method
1.
To make the pasta dough, in a food processer slowly blend the flour with a good pinch of salt and a little olive oil. Add the eggs and then slowly add the saffron water
2.
Knead until completely smooth. Rest the dough in the fridge for at least one hour
3.
Roll out the pasta dough down to number 2 on a pasta machine, then cut lengthways into strips 3cm wide. Hang the pasta over a rolling pin or pole until it has dried slightly
4.
Carefully lower the pasta into boiling water and cook for 2-3 minutes or until al dente. Drain well and toss with a little olive oil and seasoning
5.
Arrange the pasta in a bowl with slow-roasted Heirloom tomatoes, grated Parmesan and torn basil
Send us feedback on this recipe