Agnolotti pappa al pomodoro with basil
- ⏱ 3 hours
- Hard
- Serves 4
- 👥 2-cook recipe
A rustic pasta filled with tomato‑bread soup, served with a bright tomato‑oil sauce.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Agnolotti pappa al ...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Chop the garlic
Chop the basil
3Plate and serve
+ 30 more steps in the app
Agnolotti pappa al ...
0/0
COOK 2COOK 1
1Mise en Place
Finely dice the onion
2Mise en Place
3Plate and serve
+ 30 more steps in the app
Ingredients
- 200 ml extra virgin olive oil
- 1 piece onion (finely diced)
- 500 g tinned plum tomatoes
- 40 g garlic (chopped)
- 50 g basil (chopped)
- 1 pinch chilli powder
- 200 g sourdough bread
- to_taste salt
- to_taste pepper
- 1.2 kg cherry tomatoes (halved)
- 200 ml extra virgin olive oil
- 200 g 00 flour
- 4-5 piece egg yolk
- 10 ml extra virgin olive oil
- 1 piece egg
- to_taste semolina flour
- 60 g pecorino
- to_taste basil leaves
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Finely dice the onion
2. Mise en Place
- COOK 2 Chop the garlic
- COOK 2 Chop the basil
3. Sweat onion
- COOK 1 Add 100ml of extra virgin olive oil to a large saucepan and place over medium heat
- COOK 1 Once hot, add the onion and sweat for 4–5 minutes until soft but not coloured
4. Simmer tomatoes
- COOK 1 Add the tinned plum tomatoes and cook at a gentle simmer for 1–1 1/2 hours or until reduced by half
5. Infuse oil
- COOK 2 Heat the remaining 100ml of extra virgin olive oil in a small pan until it reaches 85°C (or until hot but not smoking)
- COOK 2 Add the garlic, basil and chilli powder and remove from the heat, leave to infuse for 1 hour
- COOK 2 Strain and set aside
6. Roast cherry tomatoes
- COOK 2 Preheat the oven to 90°C/gas mark 1/4
- COOK 2 Place the halved cherry tomatoes on a tray and roast for 1 1/2 hours
7. Blend tomato oil
- COOK 1 Remove the roasted tomatoes and blitz in a blender with the infused oil for a few minutes until smooth
- COOK 1 Set aside until required
8. Make pasta dough
- COOK 1 Place the 00 flour in a stand mixer with a bread hook attachment
- COOK 1 Combine 4 of the egg yolks with 10ml of extra virgin olive oil in a separate bowl
- COOK 1 Add the yolk mix to the flour, mixing on medium speed until the dough just comes together
9. Rest dough
- COOK 2 Remove the dough from the bowl and work a little by hand to bring it together, if too dry, add a little extra egg yolk, wrap in cling film and rest in the fridge for 30–60 minutes
10. Add bread to soup
- COOK 1 Add the sourdough bread to the pappa al pomodoro base, stir through to thicken and reduce the heat to low, vigorously whisk the infused oil into the tomato and bread mixture, season to taste and allow to cool
- COOK 1 Refrigerate until required
11. Roll pasta
- COOK 1 Remove the dough from the fridge 30 minutes before using
- COOK 1 Roll the dough through a pasta machine, starting on the widest setting and gradually going down through the settings until between zero and 1
12. Finish rolling
- COOK 1 Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough, the pasta should be dry but with no cracks and slightly elastic
- COOK 1 Use small amounts of flour to dust the pasta sheets as you work to stop them sticking
13. Cut sheets
- COOK 2 Cut the sheets of rolled pasta into 50cm x 12cm rectangles, removing any uneven edges
14. Pipe filling
- COOK 1 Place the chilled pappa al pomodoro filling in a large piping bag
- COOK 1 Pipe down the middle of each pasta sheet from end to end in a long sausage shape, make an egg wash and use a pastry brush to apply a thin but even coating along the inner edge of each pasta sheet, along the length of the filling
15. Seal agnolotti
- COOK 2 Carefully take the opposite side of the pasta sheet and fold it over the filling along the entire length, run your thumb and fingers along the top to ensure the filling is thoroughly sealed, removing any air pockets
- COOK 2 Use your forefinger and thumb to push firmly into the pasta every 2–3cm down the filling ridge to form little parcels
- COOK 2 Repeat with the other sheets
16. Trim parcels
- COOK 1 Using a fluted pasta wheel, trim the edge where the folds come together from each sheet approximately 1/2cm below the filling for a decorative finish, seal off the ends in the same way
- COOK 1 Use the same pasta wheel to cut out each agnolotti, cutting towards you each time to give a consistent finish to each parcel
17. Dust and boil
- COOK 1 Carefully lift each agnolotti off the work surface and place on a tray dusted with semolina
- COOK 1 Once ready to cook, drop the agnolotti into a large pan of boiling water for 2 minutes
18. Plate and serve
- BOTH Gently warm the tomato oil, strain the pasta and combine together
- BOTH Divide between bowls and serve with freshly grated Pecorino Toscano cheese and basil leaves
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Agnolotti pappa al pomodoro with basil in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.