Making tomato leaf pasta
400g flour - 3 large eggs - 60g tomato leaves
Blanch the tomato leaves in boiling water for 12 minutes until tender, then strain and a squeeze all the water out the leaves.
Put the cooked tomato leaves into a blender with the eggs and blend on high for 10 seconds, scrape down the sides of the blender and blend again for 10 seconds. You should have a completely smooth green liquid.
Tip the flour into a deep bowl. Make a well in the centre and tip in the egg mix.
Using a fork mix until roughly combined, then with your hands knead to form a ball.
Now tip onto a solid work surface and knead for 5-10 minutes until completely smooth and one consistency with no lumps of flour.
Now clingfilm tightly and leave to rest at room temperature for 30 minutes.
Your dough is now ready to roll by hand, or through a pasta machine depending on which type of pasta you’re after.