Method

• 1.
  For the pasta dough, place semolina and a pinch of salt flakes in a bowl and make a well in the centre. Add eggs and oil and work in with a fork until combined. Transfer to a work surface and knead until dough comes together as a smooth ball (about 1 minute). Enclose in plastic wrap and stand for 30 minutes.
• 2.
  Cut pasta dough into two portions. Working with one portion at a time, pass dough through a pasta machine on the highest setting several times until it has a glossy shine (this process kneads the dough). Keep rolling dough through the settings, reducing the thickness each time, until 2mm thick. Book-fold dough three times, then cut into tagliatelle noodles, about 7.5mm wide. Repeat with remaining dough.
• 3.
  Bring a large saucepan of salted water to the boil. Melt half the butter in a large, deep frypan over medium-high heat. Cook figs, cut-side down, for 1 minute or until golden. Set aside.
• 4.
  Wipe frypan clean with paper towel, then melt remaining butter over low heat. Add garlic and cook for 1 minute or until golden. Add half the prosciutto.
• 5.
  Meanwhile, add pasta to the saucepan of boiling water and cook for 1 minute (or following packet instructions, if using store-bought pasta).
• 6.
  Remove frypan from heat. Using tongs, transfer tagliatelle directly to the frypan, carrying with it some of the cooking water (you want to add 1/4 cup (60ml) pasta water to the pan). Add pecorino and gently stir until it starts to melt. Add some of the figs and gently toss to combine. Season and toss again. Divide between plates.
• 7.
  Top with remaining figs and prosciutto, extra pecorino and basil leaves. Drizzle with balsamic vinegar to serve. Gustare!