Homemade Tagliatelle Recipe

For the pasta, combine all the ingredients by hand in a large bowl or food processer. Mix until a dough starts to form

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

Meanwhile, cut the cherry tomatoes into quarters and place in a large bowl

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

Remove the dough from the fridge and allow to come to room temperature

Bring a large pot of salted water to the boil

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

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

Use a little extra flour to stop the newly rolled pasta sheets from sticking to the work surface or to each other

Cut into 1/2cm thick strips to make tagliatelle. Cook in the salted boiling water for 3 minutes

Meanwhile, add the olive oil and torn basil to the bowl of tomatoes, toss until the ingredients are mixed

Drain the hot tagliatelle and toss through the sauce. Divide onto 4 plates and serve with freshly grated parmesan cheese