Chef Lee Faulkner shares a delicious recipe that celebrates all things Summer.
400 grams good pasta flour
4 eggs and one egg yolk
Extra virgin olive oil
1 small red chilli diced, seeds removed
3-4 garlic cloves, thinly sliced
1½ cups cherry tomatoes, halved
1½ cups grape tomatoes, halved
Juice and zest of half a lemon
1 teaspoon salt
5 cups loosely packed rocket
Shaved fresh Parmesan cheese
Combine the flour and eggs on a clean work bench and bring together to form a dough.
Work or knead the dough for at least 5 minutes to get the gluten active and then form into a ball, cover with cling wrap and refrigerate for at least an hour.
Heat the olive oil in a small sauté pan over medium heat. Add the garlic and lower the temperature, browning the garlic slowly, for about 7 minutes. Remove from heat.
In a large bowl, combine the tomatoes, lemon zest and chilli. Pour the warm garlic and oil over the tomatoes and toss to combine. Cover and let sit for 30 minutes to an hour. Season with salt and pepper.
Remove the dough from cling wrap and roll out with a pasta machine until paper thin and then cut into long wide strips.
Cook the pasta in plenty of boiling, salted water for just a few minutes until al dente and add to the tomato mix.
Toss through the rocket and then dress with the lemon juice and a little olive oil and finish with the shaved parmesan.
Recipe by Lee Faulkner | Images by Andrew Coates