Rosso

Ingredients(serves 4) 

For the pasta dough 

• 400g organic wholemeal flour
• 4 whole eggs
• 1 tsp extra virgin oil, for pasta
• Pinch of sea salt

For the tomato sauce 

• 400g cherry tomatoes or very mature roma tomatoes
• 7 leaves fresh basil
• 5 cloves European garlic
• 100ml extra virgin olive oil
• 90g pecorino di Fossa Sardo cheese
• 15g sea salt

Method

For the pasta dough 

1. Pour the flour onto a marble or wood surface and make a well in the middle.
2. Add all pasta ingredients into the well. Mix slowly until the flour absorbs all the egg.
3. Roll the pasta dough and fold for around 10 minutes.
4. Put the pasta dough into a bowl and cover with plastic wrap, leave to rest for 1 hour.
5. Roll the dough with a rolling pin to your preferred thickness (recommended 3mm thick).
6. Put a lot of flour over the dough and roll the pasta very gently. Cut to preferred size. If using a machine, put the pasta in with the setting at 6mm width and 3mm thickness.

For the tomato sauce 

1. Put 50ml extra virgin olive oil and the garlic in a large pan to toast.
2. Cut the cherry tomatoes in half, or the roma tomatoes into cubes, add to the pan and toss with the garlic.
3. Season with salt.
4. Cook on high heat for 7 minutes.
5. Add basil, cook for another 2 minutes.
6. Turn the heat off.

To finish 

1. Boil 2 litres of water and add 2 tea spoon of salt.
2. Put in the pasta noodles and cook for 4 minutes.
3. Drain and add the tomato sauce. Toss for a few minutes until the noodles absorb the sauce.
4. Take the pan off the heat, sprinkle with grated pecorino cheese. Toss well.
5. Plate for 4 persons and add extra virgin olive oil on the pasta and garnish with fresh basil leaves.

Tips

• If you are not making your own pasta, dry tagliatelle integrali homemade pastas can be used, but these need to be cooked for minimum 12 to 14 minutes. If using frozen pasta, adapt the cooking time to taste.
• Red roma tomatoes are recommended, but for this recipe any tomatoes can be used that are red and juicy. If using roma tomatoes, remove the skin. After washing the tomatoes, dry using a cotton napkin without patting too hard.

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