Ingredients (Recipe for 4 – 5)
- Cherry or grape tomatoes (one pound, halved)
- 2 cloves garlic, left whole
- 1 white onion, cut into large chunks
- bundle of fresh basil, chopped
- Extra Virgin Olive Oil
- 1 large ball of fresh buffalo mozzarella cheese
- 1/2 cup or grated parmesan cheese
- 3 eggs
- 284 gm flour
- A pinch of salt
Heat a large pan over medium high heat, add a couple of glugs of olive oil. Add the onion chunks and allow to cook for a few minutes, then add the garlic to the pan and cook for 1 minute. While keeping the heat on high, add the cherry tomatoes and caramelize. Reduce the heat to low and cook sauce for one hour.
Bring a large pot of water to the boil with a pinch of salt, add the tagliolini. Stir occasionally. Once the tagliolini are al dente drain and add to your pan with the sauce, return pan to the high heat. Add the parmesan and toss constantly for one minute. Add chopped basil and toss for a few more seconds. Serve the pasta in bowls and top with cubed mozzarella.
Pour flour on working surface and make a well in the middle of the flour. Pour the water into the well then add a little flour at a time with the tip of the fork. Keep beating and when all the flour is mixed and you have a dough consistency, knead the dough by pressing and folding gently with your hands.
Now, work the dough with palm of your hands – holding with the left hand and pressing with the right, then fold the dough over and turn. Repeat this process for 5 minutes. Let the ball of dough sit for 30 minutes in the fridge. Roll the dough out with a rolling pin into a long rectangular shape making as thin as possible.
Cut the dough with the pasta cutter into long rectangular strips of about 17cm long and 1.8cm wide. If you think the strip of dough is too thick then pull it gently.
Take the strip and pinch at the top and put to other palm and start rolling – don’t press too much because we want a hollow space in the middle of the pasta. This will hold the pasta sauce better. Lay the individual pieces (careful not to touch so they don’t stick together) on the table and sprinkle with flour, then let dry for 20 minutes.
Fabio Bongianni was born in 1961, a Roman of Romans. Exceptionally well-traveled, Rome still remains Fabio’s home.