Pappardelle with slow cooked tomatoes, Parmesan and basil

servings4
1 hour 40 minutes

Ingredients

Pasta dough

  • 500g of pasta flour
  • 6 egg yolks
  • 1 egg
  • olive oil
  • 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
  • 1 punnet of Heirloom tomatoes
  • 1 handful of basil leaves
  • Parmesan for dusting