HomeFood & drinkRobert Thompson and Isle of Wight Tomato Pappardelle with Slow Cooked Tomatoes, Parmesan and Basil

Robert Thompson and Isle of Wight Tomato Pappardelle with Slow Cooked Tomatoes, Parmesan and Basil

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Type of cooking:  Hob
 
Preparation time: 20 minutes
Cooking time: 3 minutes
 
Ingredients (4) :


Method:

To make the pasta dough:

In a food processer slowly blend the flour with a good pinch of salt and a little olive oil.

Add the eggs and then slowly add the saffron water.

Knead until completely smooth and then rest the dough in the fridge for at least one hour.

Roll out the pasta dough down to number 2 on a pasta machine, then cut lengthways into strips 3cm wide.

Hang the pasta over a rolling pin or pole until it has dried slightly.

Carefully lower the pasta into boiling water and cook for 2-3 minutes or until al dente.

Drain well and toss with a little olive oil and seasoning.

Arrange the pasta in a bowl with slow-roasted Heirloom tomatoes, grated Parmesan and torn basil.

Serve.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: It is preferable to have a pasta maker to make the pasta. Home-grown Isle of Wight Tomatoes benefit from the warmer climate on the Island which allows tomatoes to be grown for longer on the vine, producing more sugar, making them the sweetest and tastiest tomatoes, bursting with vitamins and minerals!

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another free recipe every day






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