Ingredients

For the pasta:

• 300g ‘00’ flour
• 3 eggs
• 1 tbsp olive oil
• Pinch salt
• Semolina for dusting

• 750g vine tomatoes
• Pinch sugar
• 1 bunch of fresh basil
• 1 pinch of chilli flakes
• 150ml olive oil
• 4 cloves garlic
• Pinch toasted pine nuts

Tools

• Titanium Chef Baker XL Silver
• Lasagne Roller Attachment
• Fettuccine Attachment

Method

To make pasta :

1. Add all the pasta ingredients to the bowl of the mixer (except the semolina), attach the beater paddle and beat the ingredients until a ‘scraggy mess’ appears and it starts to form a dough. Tip the lot onto a lightly floured work surface and knead until it forms a dough, it'll be quite a hard dough.
2. You can rest this for 30 minutes under a damp tea towel or continue straight away. Divide the dough into 4 pieces and roll out a quarter into a thin strip (not wider than the pasta attachment).
3. Connect the pasta roller attachment to the mixer, set to ‘0’ (this is the widest setting) and on the slowest setting start to pass through a portion of the pasta. Once through, fold it in half and repeat two more times. Then move the dial to 1, and continue passing the pasta through, turning the dial up one interval each time, continue until you reach number 7. You can cut the sheet of pasta into two or three parts to make it easier to handle.
4. Swap the roller attachment for the Fettucine cutter and pass through each portion of rolled pasta to cut into Fettuccine strips.
5. Hang these strips or lay them on a baking tray dusted with semolina while you make the sauce.

To make the sauce:

1. Add the food processor attachment to the mixer. Place the tomatoes into the processor (no need to cut them), season with a pinch salt, sugar, and black pepper, then cover and pulse until fully processed and reserve.
2. Pour the olive oil into a large saucepan (enough to cover the base fully), slice the garlic and drop into the olive oil on low heat to warm through for a couple of minutes before pouring in the tomato mixture. Leave this to simmer for at least five minutes, frequently stirring to incorporate the olive oil into the tomatoes until the mixture thickens and turns a deeper golden colour. Add a few ripped basil leaves and pinch chilli flakes towards the end. Taste and adjust the seasoning.
3. While the sauce is keeping warm, drop the fresh fettucine into a pot of salted boiling water for about 3 minutes or until it floats to the surface then, using tongs or a pasta spoon, pull the pasta straight from the pot into the saucepan with the sauce (a bit of pasta water going in is fine), simmer the pasta in the sauce for a minute then remove from the heat.
4. Finally, serve a portion of the pasta in bowls, spooning more of the sauce over the top along with a few ripped basil leaves, a pinch of toasted pine nuts and another bout of seasoning.