Directions 15 steps | 115 Minutes
Prepare the tagliolini. In a large bowl, mix the 00 flour and semolina until combined. Use your hands to create a crater or hole in the flour mixture.
Pour the whole eggs and the egg yolk into the crate. Use a fork to whisk the eggs and egg yolk until combined.
Slowly combine the flour into the eggs with the fork in a circular motion.
Remove the fork and use your hands to form the flour and egg mixture into a ball.
Remove the ball of dough from the bowl and place it on a sanitized and floured surface. Knead the dough for 5 minutes until it feels smooth. Cover in plastic wrap and rest for 30 minutes.
After the dough rests, evenly divide the dough into three portions. Keep the dough covered. On a sanitized floured surface, use a rolling pin to roll one portion of the dough into a thin rectangle. The thickness of the dough should feel like construction paper. (See notes 2.)
Using a pizza cutter cut the dough into ¼-inch wide and 8-inch long strips.
On a floured cookie sheet, lay out the pasta strips. Repeat with the remaining portions of dough.
Prepare the pomodoro sauce. Preheat your grill to medium heat. Using a grill basket, grill the tomatoes for 10 minutes with the lid up, flipping halfway through. Grill with the lid down for another 2 minutes. Set aside. (See notes 3.)
In a 3-quart pot over high heat on the stovetop, warm the olive oil. Once warm, add the red onion and garlic, and cook until translucent.
Add the grilled tomatoes, basil, two teaspoons of salt, sugar and crushed red pepper.
With a whisk, crush the grilled tomatoes and mix until smooth. Cook and reduce the sauce for 40 minutes over low heat. (See notes 4.)
Fill a large 3-4 quart pot with water and add the remaining 3 teaspoons of salt to a boil. Add the hand-cut tagliolini to the boiling water and cook for three minutes.
Drain the cooked tagliolini in a colander and add it to your reduced pomodoro sauce.
Mix together and serve hot. Top with grated Parmesan for extra flavor. Enjoy!
- Campari tomatoes can be substituted for Roma or cherry tomatoes.
- Pasta can be made with a pasta machine instead of by hand.
- Instead of a grill, you can roast your tomatoes in an oven at 325°F for 1 hour.
- The sauce can be made a day ahead and frozen for up to one month.