Red tagliatelle with buffalo mozzarella cream and basil sauce

I crack the 2 eggs into a bowl and add two heaped tablespoons tomato purée and the teaspoon paprika.

I beat with a fork until even.

I combine and sift both flours onto the worktop, make a well and add the mixture.

I gradually incorporate flour with a fork.

Now I knead by hand.

I work until smooth, even and firm, adjusting flour as needed.

I wrap and rest for half an hour, then cut into small pieces.

I flatten and flour thoroughly.

I pass through the pasta machine; although I also have an electric one, the hand-cranked machine is easy!
I use the smooth rollers on the widest setting.

I fold in half and pass through a couple of times, continuing with narrower settings.

I stop at the third-from-last setting, choosing thickness to taste, prepare all sheets and flour well with semolina.

I move the handle to the tagliatelle cutter.

I put them, well floured and spread out, on a parchment-lined tray dusted with semolina, turning occasionally and adding semolina if damp.

BUFFALO MOZZARELLA SAUCE
1 buffalo mozzarella
Extra virgin olive oil
Salt, pepper

I put mozzarella pieces, oil, salt and pepper in a blender.

I blend into cream and put in a bowl.

BASIL SAUCE
10/15 basil leaves
Extra virgin olive oil
Salt, pepper
I blend the ingredients, adding oil gradually.

I should have a thick sauce.

I bring salted water to the boil and add pasta.

I heat a little oil and a knob of butter in a large pan, drain pasta moist as soon as it floats, add to the pan and heat thoroughly.

I dress with buffalo mozzarella sauce thinned with a couple of tablespoons milk, reserving a couple of tablespoons sauce. I toss quickly, adding cooking water if needed.

I spoon reserved mozzarella sauce onto each plate and add pasta.
I garnish with basil sauce and cherry tomatoes baked at 200°C for 10 minutes with salt, pepper and a pinch of icing sugar.