Fresh Fettuccine in Camembert Wheels with Creamy Confit Tomato Sauce | culture: the word on cheese

Ingredients

• 200 grams 00 extra fine flour
• 25 grams semolina flour
• 127 grams large eggs from 2 whole eggs and 1 egg yolk
• 1 tablespoon water, (as needed)
• 10 ounces cherry tomatoes
• 5 large whole cloves garlic, (paper removed)
• 2 inch parmesan rind, (broken in half)
• ⅓ teaspoon salt
• 1-2 cups olive oil
• 2 camembert wheels
• fresh pasta
• 1 cup confit tomatoes
• 3 cups heavy cream
• 1 tablespoon parmesan cheese
• salt, (to taste)
• fresh basil, (to garnish)
• freshly ground black pepper, (to garnish)