Pappardelle With Slow Cooked Tomatoes, Parmesan And Basil

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
485
FAT
37%
CHOL
210%
SOD
8%

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Ingredients for 4 servings

500 g of pasta flour

6 egg yolks

1 egg

olive oil

1 pinch of saffron, infused with 100ml of boiling water

salt

1 punnet of Heirloom tomatoes, slow roasted with a little olive oil

1 handful of basil leaves

Parmesan for dusting

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