Homemade Pasta with Roasted Tomatoes and Bell Pepper

Combine semolina and wheat flour in a large bowl.

Blend eggs, green basil and salt in a blender until smooth, about 30 seconds.

Pour the egg mixture into a bowl with flour and mix the dough.

Dust the work surface with flour and knead the dough for 8–10 minutes until soft and elastic.

Cover the dough with plastic wrap and let it rest for 1 hour at room temperature.

Cut the dough into 6 equal parts.

Take one portion, dust it with flour on both sides and roll out a square measuring 14x50 cm so that a shadow from your hand is visible through the dough. Or use a pasta machine.

Dust both sides of the dough with semolina and roll it into a loose cylinder.

Cut off the ends with a sharp knife and discard them.

Cut the dough into pieces 4 cm wide.

Unfold the noodles, dust with semolina, and carefully mix to separate.

Place on a rimmed baking sheet and cover with a clean kitchen towel.

The dough can be prepared a day in advance, wrapped tightly and refrigerated.

Preheat the oven to 220°C.

Mix tomatoes, red pepper, garlic and olive oil on a rimmed baking sheet.

Arrange tomatoes and peppers in a single layer skin side down, season with salt and black pepper.

Bake for 35–40 minutes until golden brown edges appear.

Let cool slightly, then peel.

Transfer the tomatoes and peppers to a large bowl and crush them into medium-sized pieces with a potato masher.

Combine cherry tomatoes, olive oil, and remaining garlic in a small bowl.

Season with salt and black pepper.

Let stand at room temperature for 30 minutes.

Cook the pasta in a large pot of salted water, stirring occasionally, until al dente, about 4 minutes.

Drain in a colander, reserving 1 cup of the pasta cooking water.

Mix the pasta with roasted tomatoes and peppers.

If necessary, add the water in which the pasta was cooked and olive oil to prevent sticking.

Arrange the pasta on plates.

Garnish with a mixture of cherry tomatoes, fresh basil, and grated parmesan.