Homemade Spaghetti and Slow Roasted Tomato Sauce

Directions

1. 1

   Preheat the oven to 150°C.

2. 2

   Place the tomatoes in a baking dish and add olive oil, salt and pepper.

3. 3

   Roast in the oven for 1.5 hours.

4. 4

   Press with the back of a fork to release all of the flavour.

5. 5

   Add tomato purée and a drizzle of olive oil into a pan.

6. 6

   Let the tomato purée slightly char for a few mins before adding in the roasted tomatoes.

7. 7

   Cook over very low heat for 2 hours, stirring occasionally to prevent sticking.

8. 8

   Stir fresh basil into the sauce around 10 mins before the end.

9. 9

   Place the 00 flour on a clean worktop and make a well in the center.

10. 10

    Crack the eggs and egg yolks into the well.

11. 11

    Using a fork, gently beat the eggs and gradually incorporate the flour from the edges until a dough forms.

12. 12

    Once the dough starts to come together, use your hands to knead it.

13. 13

    Knead for about 10 minutes until the dough is smooth and elastic.

14. 14

    Wrap the dough in clingfilm and let it rest for 30 minutes at room temperature.

15. 15

    After resting, divide the dough into 2.

16. 16

    Using a pasta machine or a rolling pin, roll out the dough to your desired thickness.

17. 17

    Cut the dough into your pasta shape (spaghetti or pappardelle).

18. 18

    Bring a large pot of salted water to a boil and add the fresh spaghetti- cook for 2-3 mins until al dente.

19. 19

    Drain the spaghetti and add to the pan with the sauce, combining (add a little pasta water if needed).

20. 20

    Serve the spaghetti, add some extra basil leaves, buffalo mozzarella and a drizzle of olive oil.