Ingredients

For the fresh tagliatelle (makes 400g):

300g white flour, type “00”, plus extra for dusting
3 medium size eggs
½ teaspoon of fine salt
1 tbsp of extra virgin olive oil

For the pasta sauce:

1 x 700ml bottle of passata (sieved tomatoes)
1 large white onion, peeled and finely chopped
5 fresh basil leaves
4 tbsp of extra virgin olive oil
80g freshly grated parmesan cheese
Salt and pepper, to taste

Method

To make the fresh tagliatelle:

1. Sift the flour into a large bowl. Make a well in the centre and break in the eggs. Add in the salt and oil.

2. Using the handle of a wooden spoon, mix the edge of the pile into the eggs. Once you have a crumble texture, tip the mixture onto a well floured surface and start to knead until you have a soft dough.  Once the dough has come together, continue to knead for about 8 minutes using both hands as if you are kneading bread.

3. Roll the dough into a ball, cover with clean film and leave to rest in the fridge for 20 minutes.

4. Dust the work surface, the dough and the rolling pin with the flour to prevent sticking.

5. Start by flattening the dough with the palm of your hand, then place the rolling pin across the dough and roll it towards the centre. Continue to roll the pin backwards and forwards turning the dough every so often. At this point the dough should spread out and flatten evenly. When it is thin enough that you can see your fingers trough it, it’s ready.  

6. Start to roll the pasta sheet like a flattened cigar from one edge to the centre, and then repeat from the other edge to the centre.

7. Make sure that it is well floured, then with a sharp long knife, cut into 5mm wide strips.
Slide the knife beneath the rolled pasta sheet, lining up the edge of the knife with the centre of the folds. Gently lift the knife up and the pasta ribbons will fall down on each side.

8. Toss the tagliatelle with a little more flour and cook within the hour.

To make the pasta sauce:

1. Preheat the oven at 200C.

2. In a medium size saucepan, fry the onions in the oil on a medium heat for about 3 minutes until golden. Pour in the sieved tomatoes and cook for 10 minutes. Stir occasionally with a wooden spoon.

3. Stir in the basil, season with salt and pepper and set aside, away from the heat.

4. Meanwhile, fill ¾ of a medium size saucepan with water, add in 1 tablespoon of salt and bring to the boil.

5. Cook the pasta in the boiling water until al dente. Drain and place in the saucepan with the tomato sauce. Stir well together allowing the sauce to coat the tagliatelle evenly.

6. Sprinkle with parmesan cheese and serve immediately.