Pappardelle with slow cooked tomatoes, Parmesan and basil

  • Main
  • easy
  • 4
  • 1 hour 40 minutes, plus slow roasting tomatoes

PT1H40M

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Ingredients

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Pasta dough

Tomatoes

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
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
5
Arrange the pasta in a bowl with slow-roasted Heirloom tomatoes, grated Parmesan and torn basil
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