To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough. Remove and wrap in cling film and allow to rest in the fridge for at ...
Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved ...