Ribbon pasta: crush 30 basil leaves with 50 ml of water, a pinch of salt and a soup spoon of olive oil in a hand mixer. Knead the flour with the egg, the crushed basil and a pinch of salt until smooth and pliable. Wrap in plastic wrap and cook for half an hour.
Roll out the dough with a pasta machine not too thin. Dry the dough sheets for about 10 minutes and then cut into fine ribbon noodles (tagliolini) with a pasta machine.
Sauce: chop the burrata cheese with a kitchen knife. Cut the cherry tomatoes into small pieces and season with oil and salt. Dice the Neapolitan sausage (mass to taste).
Cook the tagliatelle in enough boiling salted water, drain them without letting them drain too much. Mix the pasta in a baking dish with the diced sausage, a little bit of olive oil and half of the burrata cheese.
Arrange on a platter, form into nests, garnish with the tomatoes and the remaining burrata cheese and season with pepper.
Serve with a dry sparkling wine Oltrepoe Pavese Riesling Frizzante, Vicenza Bianco Frizzante, Colli della Sabina Bianco Frizzante : O title.
Ribbon pasta with burrata cheese
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