Cook Along with Chef Deniz: Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano

Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano

Yields: 2 portions.

Ingredients:

• For the pasta dough;
  • 2 cups of strong flour, ideally 00 type
  • 3 large eggs, ideally organic with bright yolks
  • Pasta machine
• Sauce;
  • 400ml sungold, or baby variety, tomatoes, cut in half
  • 15 leaves of fresh basil
  • 4 garlic cloves, finely chopped
  • 1 pinch chili flakes, or a small chili sliced thin
  • 50ml olive oil
  • 75 ml cold butter, cut into small chunks
  • 100ml parmesan reggiano chunk

Instructions:

1. For the pasta dough, transfer your flour on your work surface and make a well. Crack your eggs and start whisking as you gradually incorporate the flour. Mix and knead the dough until smooth and elastic, and rest it at least 2-3 hours at room temperature or in the fridge over night. 1 hour before cooking, roll your pasta to the thinnest setting on your pasta machine. and hag on a rack until it is dried, but still pliable, somewhat leather like. Roll the sheet lengthwise and cut 1/5’’ noodles. Sprinkle with extra flour or ideally semolina. Bring 5L of water up to a boil with 70ml of kosher salt.
2. In a large pan fry half the basil, chili and the garlic until very fragrant and slightly brown. Add your tomatoes, 30ml of water and cook over high heat until the tomatoes are lightly softened, season with salt. Boil your pasta 2 minutes or until it is cooked but still firm. Transfer the pasta into the tomato pan with cold butter, rest of the basil, and 50ml of pasta cooking water. Cook on high heat until the sauce emulsifies and thickens.
3. Serve in a large bowl sprinkled with parmesan cheese.

Prep Time: 180 Minutes

Cook time: 5 Minutes