Baked Spaghetti with Wild Tomatoes

Put the flour together with the salt in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.

I really add the water here in sips, how much depends on the size of the egg, so I don't give any information about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.

When the dough no longer sticks to your fingers and the bowl, take it out of the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.

Now roll out the dough thinly with the pasta machine and cut the spaghetti with the spaghetti attachment. Now cook the spaghetti in sufficiently salted water until al dente.

Preheat the oven to 150 degrees. Halve the wild tomatoes and place in an ovenproof dish with the cut surface facing up. Sprinkle some sugar on the tomatoes and season with salt and pepper.

Put the olive oil in a bowl, finely grate the garlic and add the thyme, mix everything well and pour over the tomatoes drop by drop. Put the tomatoes in the oven for only 35-40 minutes.

Strain the spaghetti, catching approx. 100 ml of the pasta water and put it back in the pan with the strained spaghetti, add the butter and Parmesan, put the lid on, shake a few times and then mix well, so that a nice cheese- Has put a butter film around the spaghetti.

Arrange the spaghetti on pasta plates, add the wild tomatoes and a few shredded Thai basil leaves.