- 200g/7oz plain flour, plus extra for dusting
- 2 very large free-range eggs
- pinch sea salt
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 x 400g/14oz can cherry tomatoes
- ½ tsp dried chilli flakes
- salt and freshly ground black pepper
- 75g/2žoz Wensleydale cheese with cranberries
- small bunch fresh basil, torn
- 2 tbsp chopped fresh flatleaf parsley
- 5 fresh basil leaves, torn
- For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic.
- Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough.
- Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine.
- Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface.
- For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute.
- Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley.
- Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce.
- Serve the pasta in shallow bowls, garnished with fresh basil.