• 1 whole chicken
• ½ lemon
• Sprig of thyme
• Salt and pepper
• 1 kg Tomatoes
• 50mL Olive oil
• 1 bulb of Garlic
• 400g Flour
• 4 whole Eggs
• Chopped parsley to serve
Place the half lemon inside the chicken along with the thyme and half a bulb of garlic. Place in a roasting tray and put in a 200 degree oven for 1 hour and 20 minutes.
While the chicken cooks;
Put on a pot of seasoned water on the boil
Mix the flour, a pinch of salt 20mL of olive oil in a bowl. Make a well with the flour; crack the eggs in the centre. Slowly work the eggs into the flour, making a dough. Keep kneading till the dough is smooth.
Cut the dough into smaller pieces. Run each piece through a pasta machine on setting one to continue the kneading process. Once there are no holes in the dough, let it rest for ½ hour.
Whilst the dough rests;
Roughly chop the tomatoes, place in a tray with the other half of the garlic and remaining oil, a pinch of salt and pepper. Roast in a 200 degree oven until the juices come out.
Roll the pasta through the machine, working your way through to setting 7. Cut into 40cm lengths and run through the pasta cutter. Place on a floured tray. Once all the pasta is cut, quickly blanch and place on an oiled tray and straight into the fridge to cool down.
When the tomatoes are ready, bring them out of the oven. Taste for seasoning. And squash the tomatoes with a spoon, until pulpy.
To serve pull apart the chicken, add to the tomato sauce. In a pot heat the tomato and chicken to a simmer. Quickly warm the pasta in boiling water, add to the sauce, check seasoning, add parsley and serve with a glass of Viognier.
Matt and Bobbi Wells
Barrelroom Cafe
