- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 50 minutes plus drying
- Effort: medium
For the pasta
- 375 g '00' flour
- 4 eggs, beaten
- 1 tsp salt
- 1 tbsp olive oil
For the filling
- 30 ml extra virgin olive oil
- 3 cloves garlic, crushed
- 24 cherry tomatoes
- 1 lemon, zest and juice
- 400 g smoked ricotta cheese
- 45 g pine kernels, toasted
- small basil
- balsamic vinegar, cooked down until syrupy, for drizzling
1. To make the pasta, sieve the flour into a heap on a clean work surface and make a well in the centre.
2. Pour the eggs into the well. Add the salt and oil and bring the mixture together using a fork or your fingers, gradually combining it with the surrounding flour. Continue until all the flour and egg has been incorporated into a paste.
3. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until the dough is silky smooth and elastic. Wrap in cling film and leave to rest for 30 minutes before using.
4. Using a pasta machine, roll the dough into a sheet around 30-46 cm long; it will be paper-thin. Cut the dough into squares and lay out to dry for 10-15 minutes.
5. Cut the pasta into triangular shapes and set aside.
6. Heat the olive oil in a saucepan and add the garlic. Cook for 1-2 minutes over a gentle heat until the garlic has softened.
7. Add the tomatoes and continue to cook for 2-3 minutes. Stir in the lemon zest and juice.
8. Bring a large saucepan of salted water to the boil and cook the pasta for 2 - 3 minutes, until al dente; drain.
9. Spoon a small amount of ricotta onto a plate, and place a triangle of drained pasta on the top. Add a further 2 layers of ricotta and pasta.
10. Arrange the cherry tomatoes all around the plate and drizzle with garlic oil.
11. Scatter the toasted pine nuts and basil leaves over the pasta. Drizzle with the balsamic vinegar glaze and serve straight away.
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