Eggless pasta with two sauces


Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt
From Saturday Kitchen


For the eggless pasta

  • 350g/12oz semolina or ‘00’ flour, plus extra for dusting
  • ½ tsp salt

For the tomato sauce

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1–2 tsp red wine vinegar (or any vinegar such as balsamic, white wine or sherry vinegar)
  • 400g tin chopped tomatoes (chopped or whole plum tomatoes, or fresh)
  • 1 tbsp fresh herbs such as rosemary, thyme, basil or oregano, plus extra to garnish
  • salt and freshly ground black pepper

For the cacio e pepe sauce

  • 150g/5½oz unsalted butter
  • 2 tbsp freshly ground black pepper
  • 100g/3½oz Parmesan or any other melting cheese, grated
  • ½ lemon, juice only (optional)