Burrata pansoti with datterini tomato, toasted pine nuts and basil

Mix the pasta dough ingredients in a bowl until they come together into a dough. Knead for 10 minutes until smooth and elastic. Wrap and let the dough sit in a cool, dry space for 30 minutes before using.

Use a pasta machine to roll the dough until 0.7mm thick (approximately the 2nd setting on a pasta machine) or cut the dough in half and roll each into long rectangles of the same thickness. Cut it into 12 equal squares (about 10cm each). Put 2 tbsp of burrata in the middle of each square and fold it over on itself into a triangle. Push the ends and edges together so they are fully sealed. Put onto a baking tray dusted with flour.

For the sauce, pulse the tomatoes in a food processor until roughly chopped. Pour through a fine sieve, catching the juices in a bowl. Heat 100ml of olive oil in a large pan and add 1 tbsp of plain flour. Cook for 3-4 minutes without colouring, then add the tomato juice and cook until it thickens. Remove from the heat and cool.

Add the tomato pieces from the strainer to the sauce, add salt to taste and the chopped basil leaves. Mix.

Boil the pasta in salted water for 2 minutes. Use a slotted spoon to scoop into the same pan as the sauce and mix in carefully. Top with some parmesan, divide the pasta squares equally between four plates and sprinkle over the toasted pine nuts.