Handmade Pasta with Pancetta, Silverbeet, Ricotta and Goat's Curd - My Kitchen Rules

We have said to use cherry tomatoes for this recipe, but in the competition we used a combination of cherry, grape and teardrop tomatoes. Both would work well.

If you like a spicy dish, keep seeds and membranes in chilli. For a milder dish, omit them.

The key to making this dish is having all ingredients chopped and ready to go, so that you can quickly add it together at the end with the freshly cooked pasta.

Silverbeet is sometimes called Swiss Chard and has a dark green robust leaf. Although it is related to, it is not to be confused with spinach.

Recipe

To prepare the pasta dough, sift flour and a pinch of salt onto a clean work surface. Make a well in the centre and add eggs. Slowly draw in the flour and mix to combine and then knead until a soft dough is formed. Wrap in cling film and allow to rest 20 minutes. Using your pasta machine, roll the pasta out until quite thin and cut into wide strips, dust with a little extra flour and place to one side until required.
Preheat oven to 150°C.
To prepare the oven roasted tomatoes, place the tomatoes and garlic onto a baking paper lined oven tray. Drizzle with oil and season with salt and pepper. Cook for 45 minutes or until the tomatoes are tender but still whole.
Place pancetta in a single layer on an oven tray lined with baking paper. Cook in the oven until crisp.
Cook the pasta in a large saucepan of boiling salted water, for 4-5 minutes or until al dente. Drain.
Meanwhile, to make pasta sauce, heat oil in a large deep frying pan, Add onion, garlic and chilli. Cook stirring, until onion is soft. Add drained pasta and toss to combine. Add tomatoes, ricotta and silverbeet. Toss to combine.
Divide pasta into four bowls. Top with goat curd and pancetta. Sprinkle with walnuts and garnish with fresh chervil. Serve immediately.