Ingredients

Source

Directions

1. Start with the pasta – you can make this in the processor, but the texture is better if you make it by hand. With a processor, pulse the ingredients together until they form a ball. By hand, mix the flours in a bowl, then make a hole in the centre, break in the eggs and add the tomato puree. Whisk the egg and tomato together with a fork, drawing in the flour. When the mixture starts to get too thick to continue, use your hands. The dough should be soft, but not sticky – add a little flour if necessary. Knead the dough briefly to smooth out, then roll into a ball and wrap in cling film. Leave to rest at room temperature for 20-30 mins while you make the sauce.

2. Chop the garlic, then cut the bacon into strips. Fry both in the oil until the garlic is golden. Tie the herbs into a bundle with string. Put them into the pan with the tomatoes, ketchup and seasoning, then simmer gently for 20-30 mins.

3. Put a large pan of salted water on to boil. Dust the work surface and a rolling pin with flour. Divide the dough into 3 pieces, wrap 2 in cling film, then roll out the third piece thinly, dusting regularly with flour. Roll it up loosely and cut into wide strips (2.5 cm or larger if you prefer) with a sharp knife. Lay on a floured tray then repeat with the remaining dough.

4. Drop the pasta (shaking off flour first) into the boiling water and cook for about 2 mins until just cooked through. Drain, then serve with the tomato sauce and parmesan on top.

:PER SERVING 429 kcalories, protein 19g carbohydrate 60g fat 14g saturated fat 3g fibre 4g sugar 6g salt 1.59g

:PREP 30 mins plus resting
:COOK 30 mins
:Moderately easy (sauce only)

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