Serves 4
Red pepper and tomato sauce: 1/2 red pepper- deseeded and cut into chunky pieces, 2 cloves of garlic- peeled, 1/4 red onion- chopped into chunks, 100g chopped tinned tomatoes, 70ml extra virgin olive oil, ½ small bunch of thyme, salt and pepper.
Preheat an oven to 220 degrees. Place all the ingredients apart from the tin tomatoes in a suitable ovenproof dish, making sure you cooked all of the ingredients with the oil. Place in the oven and roast for around 15 minutes, or until the peppers are lightly charred and tender. Then add in the chopped tomatoes and mix thoroughly, and place back in the oven for a further 20 minutes. Once ready place all the ingredients into a blender and blend until smooth, and check seasoning.
Basil oil: 25g basil, 150g extra virgin olive oil, salt.
Place all the ingredients in a blender and blend until smooth.
For the pasta dough: 200g OO pasta flour. 2 medium size eggs. Large pinch of salt.
Place the “00” flour in a small bowl. Make a well in the middle, and then place the eggs in the middle of the well. Add a pinch of salt to the mixture. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or extra flour if too wet.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Ideally wrap your dough in cling film and rest for 1 hour. Now roll the dough through each setting until you get down to No 2 1/2 or 2 . Your pasta should be very thin now. You can now cut your pasta into the shape of your choice. If you have a tagliatelle cutter feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper.
Heat the sauce in a large saucepan and keep hot. Blanch pasta in salted water for 2 /3 minutes or until cooked and slightly firm to the bite. Drain and then toss in the sauce. Drizzle with basil oil and a generous sprinkle of parmesan.
Parmesan cheese.
For the gluten free tagliatelle: 150g gluten free rice flour. 50g potato starch. 2 tablespoon corn flour. 2 teaspoons xanthan gum. Large pinch of salt. 1 tablespoon olive oil. 3 large eggs. Extra gluten free flour for rolling. 3 tablespoons white truffle oil. 2 tablespoons extra virgin olive oil. Maldon sea salt and pepper.
In a small mixing bowl, combine all the dry ingredients well. Make a well in the centre of the bowl, add the eggs and olive oil. Using a fork scramble the eggs, then rapidly start to combine the eggs and dry ingredients. When the dough resembles breadcrumbs, squeeze a handful together to see if it holds. If it holds a soft play dough like consistency it’s ready for the next stage, if it is dry and difficult to combine, add a little more water. The texture of the dough should be the texture of a stress ball and be dry enough that is doesn’t stick to itself too easily. Allow to rest for a few minutes before rolling.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Now roll the dough through each setting until you get down to No 2 1/2 or 2, dusting with flour when needed. Your pasta should be very thin now. You can now cut your pasta into the shape of your choice. If you have a tagliatelle cutter feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper, dust with flour.
Heat the sauce in a large saucepan and keep hot. Blanch pasta in salted water for 2 /3 minutes or until cooked and slightly firm to the bite. Drain and then toss in the sauce. Drizzle with basil oil and a generous sprinkle of parmesan.
Parmesan cheese.