Fresh Tagliatelle with Slow Tomato Sauce

Method

Make it happen

1. 01

   Make a well in the flour, add eggs and salt, mix to a dough and knead for 8–10 minutes until smooth; cover and rest for 30 minutes.

2. 02

   Sweat onion and garlic in oil, then simmer the tomatoes and oregano for 20 minutes until thick.

3. 03

   Roll the dough thin with a rolling pin or pasta machine, dust and slice into long ribbons.

4. 04

   Cook fresh ribbons in generously salted boiling water for 2–4 minutes, drain and toss with tomato sauce and basil.