1 pinch of saffron, infused with 100ml of boiling water
salt
Tomatoes
1 punnet of Heirloom tomatoes, slow roasted with a little olive oil
1 handful of basil leaves
olive oil
Parmesan for dusting
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
500g of pasta flour
6 egg yolks
1 egg
olive oil
1 pinch of saffron
salt
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
olive oil
salt
5
Arrange the pasta in a bowl with slow-roasted Heirloom tomatoes, grated Parmesan and torn basil