Method

Introductory photographs from the original

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1.Step 1 of 14
I work the eggs with a fork, gradually incorporating the flour.
2.Step 2 of 14
Then I use a dough scraper.
3.Step 3 of 14
Finally I knead by hand for a long time until smooth, wrap in cling film and leave to rest for at least half an hour.
4.Step 4 of 14
The filling is made by mixing all its ingredients. It should be dry; if not, add more Parmesan.
5.Step 5 of 14
You can roll the pasta with a rolling pin. To save time I use the pasta machine. I cut the dough into 2 pieces, flatten, dust with semolina and pass through the widest rollers. I fold in three and pass through again, then fold in two and begin narrowing the rollers until the sheet is thin.
6.Step 6 of 14
With a spatula I spread a thin layer of filling, levelling well.
7.Step 7 of 14
I cover with the other pasta sheet.
8.Step 8 of 14
I seal the edges well and gently roll over it with a rolling pin.
9.Step 9 of 14
With a fluted pastry wheel I seal all the outer edges, then cut strips about 1 cm and a half wide along the shorter side.
10.Step 10 of 14
Then I cut lengthways to make little squares.
11.Step 11 of 14
I separate them and leave on the work surface lightly dusted with semolina.
12.Step 12 of 14
I bring a pan of salted water to the boil and cook the pasta for a couple of minutes.
13.Step 13 of 14
I drain with a slotted spoon and gently add it to the sauce I made: finely chopped tomatoes added to oil and a garlic clove fried gently, with a tablespoon of tomato purée, torn basil, salt and pepper. I mix gently.
14.Step 14 of 14
I serve, add Parmesan, a drizzle of oil and a sprig of basil.

Spoja lorda with tomato and basil sauce

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Ingredients

Method