Roasted Tomato and Mascarpone Tagliatelle
Pour your flour onto a clean work surface and clear a circle in the middle. Crack your eggs into the well and beat with a fork, gradually dragging in flour and beating together until you have a stiff dough that has incorporated all the flour.
Knead briefly until your dough goes smooth, then cover with cling film or a clean tea towel and leave to rest for 30 minutes.
Heat your oven to 160°C/320°F.
Tip your cherry tomatoes into a baking tray and drizzle with olive oil and a pinch of salt. Pop in the oven to roast for 40 minutes.
Cut your pasta dough into 4 equal-sized pieces. One by one, roll out your dough to the 2nd thinnest setting on your pasta roller, or about 1mm thick if rolling by hand. You should have 4 long, thin, smooth sheets by the end. Cut each in half horizontally so you have 8 long sheets.
Attach your pasta shape cutter to your pasta roller. Run your sheets of dough one by one through your tagliatelle setting so that you have lots of lovely pasta strips. If you are cutting by hand, cut each length of pasta into strips 1cm wide. Dust your pasta with your semolina and set it aside on a parchment-lined baking tray.
Fill a pan with water, salt liberally, and bring to a boil.
Finely slice your garlic.
Heat a little olive oil in a saute pan over a gentle heat and add your garlic and chilli flakes. Fry for 2 minutes until fragrant.
Add your tomato purée and cook it out for a minute before adding your roasted tomatoes and mascarpone.
Cook your tagliatelle for 1-2 minutes in the boiling water.
Add a ladle of pasta water to the tomato sauce, then lift your pasta out of the boiling water with tongs and drop it into your saucepan. Grate in your parmesan and mix until you have a smooth sauce that coats all your pasta, adding more pasta water if you need more silkiness.
Season to taste with salt and pepper, then serve up with an extra sprinkle of parmesan and a drizzle of olive oil.