Pappardelle With Slow Cooked Tomatoes - Great British Chefs
Fresh pappardelle provides a base to show off heirloom tomatoes in Robert Thompson's simple meal. This pappardelle recipe is a tasty way to enjoy the season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 500g of pasta flour
- 6 egg yolks
- 1 egg
- olive oil
- 1 pinch of saffron, infused with 100ml of boiling water
- salt
- 1 punnet of Heirloom tomatoes, slow roasted with a little olive oil
- 1 handful of basil leaves
- Parmesan for dusting
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