|Serves: 4 people||Recipe course: Main meal||Total time (min.): 45|
280g ‘00’ flour
3 egg yolks
Half tsp salt
Semolina, for dusting
2 courgettes, sliced
450g cherry tomatoes, halved
1 small bunch basil leaves, reserving a few
3 tbsp pine nuts
3 cloves garlic, crushed
4 tbsp olive oil
1 - Begin by making the pasta. Add flour, eggs, yolks and salt to the bowl of your kitchen machine, fitted with the dough hook. Switch the machine to minimum speed and let the ingredients combine. Turn the speed up to speed 2 and knead for 5 minutes, until you have a smooth ball of dough. Remove the dough from the bowl and wrap in cling film. Rest for 30 minutes.
2 - Fit the lasagne roller to the front, slow speed outlet of your kitchen machine.
3 - Unwrap the pasta dough and divide it in 4. Shape the first into a rectangle and set the lasagne roller to setting 0. Roll the piece of dough, then fold it in half and roll it again. Repeat twice more, then dust the dough with a little semolina and change the roller setting to 1. Roll the dough through, then change the setting to 2. Repeat with each setting until setting 8. Repeat with the other dough.
4 - Hang the pasta to dry for 30 minutes, before cutting into 30cm lengths.
5 - Attach the ribbon pasta cutter (spaghetti/ tagliolini/fettuccine/trenette) to the front, slow speed outlet on your kitchen machine. Switch the machine to speed 2 and pass the pasta sheets through to cut them.
6 - Preheat the oven to 200˚C. Mix together the sauce ingredients on a baking tray and place into the preheated oven for 15 minutes, to soften and colour a little.
7 - Boil the pasta ribbons in a large pan of salted water for 5 minutes, then drain and mix with the roasted tomato mixture. Serve scattered with a few extra basil leaves.