Recipe by Brigitte Tomma
‘Paglia e fieno’ tagliolini with roasted vine tomatoes and crumbled goat’s cheese
- 1 quantity basic pasta dough
- 1 quantity spinach pasta dough
- 6 stalks vine tomatoes
- 15ml (1 tbsp) balsamic vinegar
- 60ml (¼ cup) olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 x 400g tin Italian whole peeled tomatoes
- 15ml (1 tbsp) brown sugar
- salt and freshly ground black pepper, to taste
- 100g log goat’s cheese (chevin), crumbled
- fresh basil leaves, to serve
Make the pasta as per the recipes. Divide both batches of dough into four equal portions. Take one portion, keeping the remaining portions of dough covered with plastic wrap to prevent them drying out. Set the pasta machine on the widest setting. Feed the dough through the machine several times, from the widest to the narrowest setting, to obtain a long thin pasta sheet. Pass the pasta sheet through the tagliolini side of the machine and set aside on a floured tea towel. Repeat with the remaining portions of dough.
Preheat the oven to 220°C. Place the vine tomatoes on a baking tray and drizzle with balsamic vinegar and 30ml (2 tbsp) of the olive oil. Roast until soft, about 10 minutes.
For the sauce, heat the remaining olive oil in a pan over medium heat and cook the onion and garlic gently until soft. Add the tin of whole peeled tomatoes, breaking them up with a wooden spoon. Bring to a boil, then simmer until the sauce thickens slightly, about 5 minutes. Stir in the sugar and season.
Boil the tagliolini in plenty of salted boiling water, 3 – 4 minutes. Drain and toss the pasta in the sauce until well combined.
Spoon into serving bowls. Arrange the roast tomatoes on top, sprinkle with goat’s cheese and garnish with basil.