Fresh tagliatelle with tomato sauce

  • Main
  • medium
  • 4
  • 60 minutes, plus 30 minutes to rest the dough

PT1H

PT30M

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Ingredients

Metric

Imperial

Pasta

Tomato

1
For the pasta, combine all the ingredients by hand in a large bowl or food processer. Mix until a dough starts to form
2
Turn out onto a work surface and knead the dough until it is a smooth, strong and consistent texture. Wrap in cling film and store in the fridge for a minimum of 30 minutes
3
Meanwhile, cut the cherry tomatoes into quarters and place in a large bowl
4
Add the chopped shallot, lemon zest and juice, a good pinch of salt and pepper, toss to combine and set aside. The salt with pull all the moisture out the tomatoes to form the base for the sauce
5
Remove the dough from the fridge and allow to come to room temperature
6
Bring a large pot of salted water to the boil
7
Cut the dough in half to make it easier to handle. Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1
8
Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but not too dry - with no cracks and slightly elastic
9
Use a little extra flour to stop the newly rolled pasta sheets from sticking to the work surface or to each other
10
Cut into 1/2cm thick strips to make tagliatelle. Cook in the salted boiling water for 3 minutes
11
Meanwhile, add the olive oil and torn basil to the bowl of tomatoes, toss until the ingredients are mixed
  • 1/2 bunch of basil
  • 150ml of olive oil
12
Drain the hot tagliatelle and toss through the sauce. Divide onto 4 plates and serve with freshly grated parmesan cheese
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