Home Made Stracci With Fresh Tomato, Basil And Soft Goats Cheese

This very simple and classic pasta dish is a very comforting and easy to prepare family favourite, if you prefer you can use ready made fresh tagliatelle which would also work really well with this sauce.

To make the pasta

Arrange the flour on the table, make a well in the middle and add eggs, 1 pinch of salt and olive oil. Knead the dough for 15 minutes until it become smooth and well incorporated. Wrap in cling film and leave to rest for 30 minutes. Using a rolling pin a rolling pin or a pasta machine roll out the pasta to around 2mm thickness and cut into small strips of around 5×2 cm each. Flour well and set aside.

To make the sauce

Cut a small cross into the top of each tomato and remove the stalks. Put the tomatoes in some boiling water for 20 seconds then remove and place into a bowl of cold water, this will make the skins come away easily. Peel, halve and deseed the tomatoes and then cut the flesh into small strips

Gently crush the garlic clove with the side of a large kitchen knife and fry gently in hte extra virgin olive oil until it starts to take a little colour. Add the Tomato flesh season well and cook for three minutes. Add the basil leaves at the end of the cooking

Bring a pan of well salted water to the boil, add the pasta and cook until tender (aprox 4 minutes ) strain in a colander and add them directly to the sauce to the sauce. Serve with a little goats cheese crumbled over the top, garnish with a little more fresh Basil and serve.  Buon Appetito!


Serves 4

For the Pasta

  • 100r. 00 flour
  • 150g of Durum wheat semolina flour
  • 3 eggs
  • Salt
  • 1 tablespoon of extra virgin olive oil

For the Sauce

  • 1 Garlic clove
  • A few fresh basil leaves
  • 5 Fresh ripe tomatoes
  • 100 gr Soft goat cheese
  • 1 tablespoon of extra virgin olive oil
  • Salt
  • Ground white pepper