Homemade pasta: Fresh Tomato and basil pappardelle

Homemade pasta: Fresh Tomato and basil pappardelle

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  1. combine the flour, oil and the eggs with a pinch of salt in a bowl.
  2. knead using the Kenwood Chef dough hook attachment until you have a smooth dough.
  3. wrap the dough in clingfilm and rest in the fridge for at least 30 minutes.
  4. peel and dice the onion and garlic as finely as possible and fry gently in a pan for 5 minutes with a shot of olive oil until soft and sweet.
  5. splash in the wine and allow to reduce by half before adding the hacked up tomatoes with a generous pinch of salt and pepper.
  6. simmer the tomato sauce whilst you prepare the pasta.
  7. roll the pasta dough to about 2mm thick using the Kenwood Chef and pasta attachment and dust the pasta with a light sprinkling of flour.
  8. fold the pasta over onto itself several times, very gently, then with a sharp knife cut into long strips 1.5cm wide by slicing through multiple layers and unravelling the folds (use a pasta machine attachment).
  9. boil a large pan of salted water and pour in a glug of oil.
  10. lower in the pasta and boil for 2-3 minutes so that it is just cooked, then drain.
  11. toss the pasta with the tomato sauce and finish by ripping in the fresh leaves of basil.
  12. serve a portion into a bowl and grate plenty of Parmesan on top before eating.


  • 1 shot of olive oil
  • splash of white wine
  • 6 fresh tomatoes, chopped
  • glug of olive oil
  • handful of fresh basil

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