Homemade tagliatelle with fresh tomato sauce

For the pasta dough:

  • 70g OO flour (available from Italian delis eg Amici in East Finchley) OR Strong white¬† flour
  • 20g semolina
  • 1 medium egg
  • Third of a tsp salt
  • 1 dessertspoon olive oil
  • Extra semolina, for rolling

For the tomato sauce:

  • 90g ripe, dark red tomatoes on the vine
  • Half a garlic clove
  • Half tsp sugar
  • Few leaves of fresh basil
  • Sea salt and freshly ground black pepper
  • About 2 tbsp olive oil
  • About 30g Parmesan cheese, for grating on top

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