Homemade Fettuccine in Pomodoro Sauce

Cook Time 1 hour plus resting 

Servings 4

Ingredients

5 eggs

2 tsp extra virgin olive oil plus extra for sauce 

400g Tipo 00 flour, plus extra for dusting

Pinch of salt flakes

60g (½ cup) fine semolina, for dusting and rolling

Pecorino, to serve

Sauce 

2 cloves garlic, chopped

4 good quality anchovies

3 sprigs of basil 

1 can of crushed tomatoes

Method

For the pasta, whisk the eggs and oil together in a bowl. Place the flour and salt in a food processor and drizzle in the egg mixture bit by bit and pulse until a fine crumb form. Remove from the food processor and bring together into a rough ball.

Lightly dust your work surface with some extra flour and semolina. Knead the dough, using the palms of your hands to work the gluten in the flour (this strengthens the pasta and gives the finished pasta a nice texture), for 7 - 8 minutes until it is silky and bounces back when you push in a finger. Form into a disc, wrap in cling film and rest in the fridge for 1 hour.

Meanwhile, make the quick sauce, fry the garlic, anchovies and basil in the oil until the garlic just begins to change colour. Add the crushed tomatoes, salt and basil and bring to the boil. Turn down to a simmer, place a lid on and cook for 10 - 15 minutes until thick and rich. Turn the heat off and warm up again when ready to toss the pasta through.

Remove the pasta dough from the fridge and lightly dust the work surface with a little more semolina and flour. Divide the dough into four even pieces. Working with one piece at a time and keeping the others covered with a damp tea towel, lightly flour the dough and feed through the rollers of a pasta machine on the widest setting. Fold the pasta sheet once or twice and feed through the machine again until smooth. Reduce the settings, notch by notch, and continue to feed the sheet through until you reach the last notch and the pasta is about 2 mm thick. Cut the pasta sheet in half and roll it up. Cut into 1 cm strips, then gently shake to separate the fettuccini. Form into a next and place on a tray. Repeat with the remaining pieces of dough. 

Bring a large pot of salted water to the boil. Add the pasta and cook for 2 - 3 minutes. Use a slotted spoon to carefully transfer to the sauce. Toss through. Serve in shallow bowls with a good pinch of pecorino.