Pappardelle with slow cooked tomatoes, Parmesan and basil

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For simple seasonal cooking at it’s best, this pappardelle recipe from Robert Thompson is at its best in September when tomatoes are at their tastiest. If you are preparing the pappardelle for a vegetarian, replace the Parmesan with a different cheese, free of animal rennet.

First published in 2015




Pasta dough



  • Food processor or blender
  • Pasta machine


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
Knead until completely smooth. Rest the dough in the fridge for at least one hour
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
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
Arrange the pasta in a bowl with slow-roasted Heirloom tomatoes, grated Parmesan and torn basil
First published in 2015

Robert Thompson's cooking is full of character and classical skill.

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