tagliatelle with tomatoes, olives & pancetta

tagliatelle tomato basil

Making homemade pasta is kind of exciting. I’m slightly baffled by how simple it is to whip up the dough in a food processor. It really is quick and easy. Rolling it out, on the other hand, can take a bit of time…

homemade pasta

When we were students, Tim would make homemade pasta with a cheap hand cranked pasta roller. The clamp to secure it didn’t quite fit on the edge of our counter, so we’d clamp it to a thick wooden cutting board. One person would hold the cutting board while the other cranked/maneuvered the pasta through the roller. It was actually incredibly frustrating and difficult – especially in the tiny tiny kitchen we had back then! But completely worth it for homemade pasta.

Nowadays making homemade pasta is a whole lot easier – we have a kitchen counter of the appropriate thickness for pasta maker clamping and a motor attachment for our pasta roller! Yes, this is a thing. And it’s awesome. And we’re that lazy.

tomato basil pancetta

This pasta was rolled out fairly thick and cut by hand. Served with a quick sauce of pancetta, red onion, cherry tomatoes, yellow tomatoes, roasted garlic, green peppercorns, brandy, kalamata olives, basil and chicken stock. And topped with some cheese of course!

tomato basil tagliatelle