Method

• 1.
  To make the sugo, score a cross in the base of each tomato, remove the top core and place in a heatproof bowl. Cover with boiling water and stand for 5 minutes.
• 2.
  Using a slotted spoon, transfer to a bowl of iced water (you may need to do this in batches according to bowl size). Peel and discard tomato skins. Set tomatoes aside.
• 3.
  Heat oil in a large saucepan with a fitted lid over medium-low heat. Add onion, garlic and 1 tsp salt flakes, and cook, stirring occasionally, for 12 minutes or until softened but not coloured. Add tomato, bring to a simmer, cover and cook, stirring occasionally, for 10 minutes or until tomato starts to break down. Uncover, reduce heat to low and cook, stirring occasionally, for 1 hour for the flavours to develop and tomato to completely break down. Increase heat to high, bring to the boil and cook, stirring regularly, for 10 minutes or until reduced slightly. Stir through butter.
• 4.
  Meanwhile, for the pasta, combine eggs and flour in a bowl and, using your hands, stir into a dough. Transfer to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Enclose in plastic wrap and stand for 30 minutes (or chill overnight).
• 5.
  Divide dough into 4 even portions. Cover 3 portions with a clean tea towel and set aside. Start on the thickest setting of your pasta machine. Press dough to flatten slightly and pass through 2-3 times, folding it in half each time, until elastic. Without folding in half, keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. Place pasta on a lightly floured surface and repeat with remaining dough. Stack pasta sheets on top of one another and cut into 15cm lengths. Separate sheets and lightly dust with flour. Bring a large saucepan of water to the boil and, in 3 batches, boil pasta for 1 minute or until al dente. Scoop out with a slotted spoon and drain. Repeat with remaining sheets.
• 6.
  Toss pasta through sauce and drizzle with extra oil to serve