Agnolotti pappa al pomodoro with basil

  • Main
  • medium
  • 4
  • 3 hours 20 minutes


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Pappa pomodoro filling

Tomato oil


  • 200g of 00 flour, plus extra for dusting
  • egg yolk, 4-5
  • 10ml of extra virgin olive oil
  • 1 egg, for egg wash
  • semolina flour, for dusting

To serve

For the pappa al pomodoro, add 100ml of olive oil to a large saucepan and place over a medium heat. Once the oil is hot, add the onion and sweat for 4–5 minutes until soft but not coloured. Add the tinned tomatoes and cook at a gentle simmer for 1–1 1/2 hours or until reduced by half
Heat the remaining 100ml of olive oil in a small pan until it reaches 85°C (or until hot but not smoking). Add the garlic, basil and chilli and remove from the heat. Leave to infuse for 1 hour, then strain and set aside
Preheat the oven to 90°C/gas mark 1/4. For the tomato oil, place the halved tomatoes on a tray and into the oven for 1 1/2 hours
Remove and blitz in a blender with the oil for a few minutes until smooth – this will form the sauce for the final dish. Set aside until required
  • 200ml of extra virgin olive oil
To make the pasta dough, place the flour in a stand mixer with a bread hook attachment and combine 4 of the egg yolks with the oil in a separate bowl. Add the yolk mix to the flour, mixing on a medium speed until the dough just comes together – you can also do this by hand
  • 200g of 00 flour
  • egg yolk, 4-5
  • 10ml of extra virgin olive oil
Remove from the bowl and work a little by hand to bring it together. If the dough is too dry to form into a ball, add a little extra egg yolk. Wrap in cling film and rest in the fridge for 30–60 minutes
Add the bread to the pappa al pomodoro base, stir through to thicken and reduce the heat to low. Vigorously whisk the infused oil into the tomato and bread mixture, season to taste and allow to cool. Refrigerate until required
To roll the pasta, remove the dough from the fridge 30 minutes before using. Roll the dough through a pasta machine, starting on the widest setting, and gradually going down through the settings until between zero 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 with no cracks and slightly elastic. Use small amounts of flour to dust the pasta sheets as you work to stop them sticking
To make the agnolotti, cut the sheets of rolled pasta into 50cm x 12cm rectangles, removing any uneven edges. Remove the pappa al pomodoro filling from the fridge and place in a large piping bag. Pipe down the middle of each pasta sheet from end to end in a long sausage shape. Make an egg wash and use a pastry brush to apply a thin but even coating along the inner edge of each pasta sheet, along the length of the filling
  • 1 egg, for egg wash
Carefully take the opposite side of the pasta sheet and fold it over the filling along the entire length of each sheet. Run your thumb and fingers along the top to ensure the filling is thoroughly sealed, removing any air pockets as you go. Repeat with the other sheets. Use your forefinger and thumb to push firmly into the pasta every 2–3cm down the filling ridge to form little parcels (use your other hand to hold the filling in place). Repeat with the other sheets
Using a fluted pasta wheel, trim the edge where the folds come together from each sheet approximately 1/2cm below the filling for a decorative finish. Seal off the ends in the same way, then use the same pasta wheel to cut out each agnolotti, cutting towards you each time to give a consistent finish to each parcel
Carefully lift each agnolotti off the work surface and place on a tray dusted with semolina. Once ready to cook, drop the agnolotti into a large pan of boiling water for 2 minutes
  • semolina flour, for dusting
Gently warm the tomato oil, strain the pasta and combine together. Divide between bowls and serve with freshly grated Pecorino Toscano cheese and basil leaves
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