Maccheroni with cream of pomodoro

Ingredients for 4 servings:

• 150 g semolina (durum wheat flour)
• 150 g flour
• 3 eggs
• 300 g cherry tomatoes
• 3 garlic cloves
• Sea salt
• 1 rosemary sprig(s)
• olive oil
• 2 tbsp, heaped cream cheese
• ½ bunch basil
• 80 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 7 hours 15 minutes

homemade pasta with a creamy sauce made from grilled tomatoes

First, prepare the pasta dough. Mix the semolina and flour and form a well in the center. Now beat the eggs into the well and slowly mix in the flour with your fingers or a fork. Gradually switch from mixing to kneading, kneading the dough by hand until a smooth dough forms. If the dough is too dry, lightly moisten your fingers and work the moisture in. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes. After the resting time, portion the dough. Depending on the tools you have, make the pasta and let it dry. In the meantime, halve the tomatoes and place them in an ovenproof dish with the garlic, a generous amount of sea salt, and the rosemary sprigs, then drizzle with a little olive oil. Then place in an oven preheated to 200°C (top/bottom heat) and bake for at least 30 minutes, until the tomatoes are nicely roasted. Place the tomatoes, without the rosemary sprig, in a blender with the cream cheese, basil, and Parmesan cheese and blend until smooth. Then transfer to a large pan or pot. Cook the pasta in plenty of salted water until al dente, while adding two ladles of pasta water to the sauce. Drain the pasta, add it to the sauce, and toss to combine. Finally, serve on a deep plate and garnish as desired.