200g continental flour
Roasted Tomato Sauce:
2 cloves garlic
1 red chilli
6 ripe, firm Flavorite tomatoes, cut into quarters
Small bunch of basil
2 tbs of olive oil
Salt and frehly ground pepper to taste
Place flour and salt in a bowl, make well in the middle, then add eggs. Mix flour into eggs until well combined and dough is firm. Knead dough until elastic and smooth. Dust with flour and cover in plastic wrap. Set aside for an hour in the fridge.
Cut dough into small portions and roll through pasta machineat it’s thinest setting. Dust sheets of pasta with flour and loosley roll. Cut roll into 2cm thick slices, unravel and lay on a cloth. Bring large pot of salted water to the boil. Add pappardelle and return water to the boil, drain then serve with sauce.
Finely chop garlic and chilli. Put tomatoes, basil, garlic, and chilli in oven proof dish. Drizzle with olive oiland mix well. Sprinkle with salt and pepper. Roast in 200C oven for 15mins. Remove from oven, turn over tomatoes, slightly crush, then mix through oil. Return to oven for 15 min. Pour tomato sauce over pasta. Sprinkle with parmesan cheese and garnish with fresh basil.