- Olive oil
- Organic tomatoes
- Garlic cloves, peeled
- Extra virgin olive oil
- Dry red wine
- Fresh oregano leaves
- 2 medium onions roughly chopped
- Sea salt
- Black pepper
- Chopped chillies
- Begin by whisking together 2 cups of flour and 1/2 teaspoon of salt in a large bowl.
- Make a well in the centre of the flour and add three large eggs and one tablespoon of extra virgin olive oil
- Whisk the eggs and oil with a fork while slowly incorporating some of the flour from around the edges as you go.
- Turn the dough out onto a clean work surface, along with any leftover flour from the bowl. Knead the dough and remaining flour until you’ve got a smooth, stiff ball of dough
- Wrap the dough loosely with cling film and let it rest at room temperature for 30 minutes
- Divide the dough into four smaller portions. Work with one portion at a time, leaving the remaining three covered with plastic to prevent them from drying out
- Roll the dough, with extra flour if needed on the worktop ( roll the dough into a long thin sheet)
- Dust the pasta with flour once again, then fold it into a wide, flat roll. Folding the pasta into a flat roll instead of simply rolling the pasta up into a tube will help prevent the pasta from being squashed when it’s cut. Use a sharp knife to cut the pasta into strips
- Loosen the noodles and shake the excess flour off
- Add the pasta to boil water and cook for 4-5 minutes
Place tomatoes in the roasting pan; add garlic cloves, oil, wine, oregano, chilli, onion, salt and pepper. Toss with your hands.
Place pans in the oven and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices. Depending on your oven it should take 30-45 minutes.
- Allow to cool
- Add tomatoes into a food processor and pulse 4-5 times
- Depending on flavour add fresh herbs and mix it all with your fresh pasta 🙂 enjoy!