Troccoli with tomato and cacioricotta by Matteo Ferrantino

Mix the flour, water, eggs and yolks, 0.5 oz of olive oil, and a pinch of salt in a food processor until a smooth and homogeneous dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1–2 hours before use.

Cut 1.1lbs of tomatoes in half. Heat 3 tbsp of olive oil and sauté the onion and chopped garlic for a few minutes until softened but not browned. Add the tomatoes and the bay leaf, cooking over medium heat with the lid on for about 20 minutes. Blend the tomato sauce using a hand blender and adjust the seasoning with salt. Strain the sauce and set aside.

Wash 7 oz of tomatoes and cut them in half. Toss the tomatoes in a bowl with a pinch of powdered sugar and fleur de sel. Arrange the tomatoes cut side up on a baking tray lined with parchment paper. Add the rosemary and crushed garlic, and drizzle with olive oil. Dry the tomatoes in the oven at 194°F for 5–7 hours. They should be semi-dried and not completely dehydrated. Store the semi-dried tomatoes in a jar with their baking juices.

Lightly dust a large wooden board with durum wheat semolina. Roll out the rested dough into sheets about 2–3 mm thick using a pasta roller. Use a troccolaturo (a special tool for making troccoli) or a pasta cutter to shape the dough into thick spaghetti-like strands. Cook the troccoli in boiling salted water for about 1–2 minutes, until al dente.

Toss the Troccoli with the tomato sauce and plate them in nests. Garnish with some semi-dried tomatoes and fresh basil leaves. Drizzle with olive oil and generously grate cacioricotta cheese on top before serving.