Ingredients

• 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/2¾oz Wensleydale cheese with cranberries
• small bunch fresh basil
• torn
• 2 tbsp chopped fresh flatleaf parsley
• 5 fresh basil leaves
• torn

Directions

• 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.