- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 50 minutes plus resting pasta dough
- Effort: medium
- 5 eggs
- 2 tsp olive oil
- 375-400g plain flour, plus extra for dusting
- small bunch each of coriander, tarragon, basil and thyme, eaves picked
- 2 onions, quartered
- 4 tomatoes, halved
- 5 rashers of bacon, diced
- 3-4 tbsp basil, chopped
- 60 g butter, chilled
- parmesan, freshly grated
- salt, and freshly ground black pepper
1. Put the eggs, oil and salt in the bowl of a food processor. Use the paddle attachment to combine. Add one-third of the flour and process until the mixture begins to form a soft dough. Gradually add more flour until the dough is dry and cannot absorb any more flour.
2. Wrap the dough in cling film and set aside at room temperature for 30 minutes.
3. Using a pasta machine, roll the dough into paper-thin sheets.
4. Arrange whole leaves of the herbs onto one half of each sheet. Fold the other half over and push down hard to seal it. Roll this through the pasta machine again until paper- thin and you can see the leaves through the pasta.
5. Cut the pasta into large napkin-sized pieces.
6. Arrange the onions and tomatoes in a grill pan. Place under a preheated hot grill for 7-10 minutes until beginning to colour. Put them in a blender and whiz to a purée.
7. Put the bacon in a frying pan over medium heat. Once the fat starts to render, add the tomato and onion purée and the chopped basil. Simmer for a few minutes, then swirl in the cold butter and season with salt and pepper.
8. Plunge the pasta sheets into a large saucepan of boiling salted water. Bring back to the boil, cook for 1 minute, then drain.
9. Flood the sauce in the bottom of a wide-lipped pasta bowl. Twist the pasta into the middle and grate a large amount of Parmesan cheese over the top.
Rate This Recipe