Tip flour onto a work surface in a big mound and make a well in the centre. Place the egg, egg yolk, 1 Tbsp olive oil and a pinch of salt in the well. Using a fork, lightly beat the eggs. Now using the fork slowly mix in the flour from the sides of the well into the eggs little by little. Keep adding the flour until you have a sticky dough. At this point you may not need all the flour and most times I make it I don’t, it all depends on the size of your eggs and even the humidity of the day, so you can expect to have a little flour leftover on the side. Remember you can always add dough later if your dough is too sticky but you can’t take it away if your mixture is too dry!

Using you hands need the dough for about 3-5 minutes until it becomes smooth. You may need to add a little of that leftover flour as you need if the dough is too sticky. Wrap your smooth ball of pasta in some cling film and leave it to rest in the refrigerator for at least 30 min, but preferably 1 hour.

I prefer to roll out my pasta with a pasta machine, but you can always do this by hand if you don’t have one (but it’s a seriously great investment because once you’ve made homemade pasta, you’ll become addicted to the stuff).

It’s easier to work with a smaller amount of dough in the pasta machine so cut the dough in half and rewrap in cling film the half you are not working with.

Lightly flour the machine and dough and feed it through the largest setting a few times, folding it in half after each time. Then slowly reduce the thickness of the settings and pass it through each one once until you reach your desired thickness. For this dish I like it on the second or third thinest.

Cut the pasta into 1.5cm/ 1/2in strips, lightly flour then set aside until you’re ready to cook. The first time you make homemade pasta i recommend you lay the strips out flat so that they don’t stick together. Once you get a feel for the pasta and how much flour it needs to be dusted with not to stick etc. then I like to roll my pasta up into birds nests so it doesn’t take up so much space while I wait to cook it.

Bring a large pot of salted water to the boil to cook the pasta. While you are waiting for it to boil make the cherry tomato sauce (see below). Once the cherry tomato sauce is finished and the water is boiling gently drop your pasta into the boiling water, gently stir it to prevent it sticking then leave it to cook for only 2-3 min. The pasta won’t take very long at all. To test that it’s cooked, remove a piece and take a bite. If it is tender but still a little firm to the bite then it is ready to be drained. Pour into a colander to drain.

Preheat oven to 220C/430F on fan bake. Line a baking tray with parchment paper and scatter over the cherry tomatoes. Drizzle over the olive oil and season with a little salt and pepper. Toss to coat then arrange tomatoes in a single layer on the baking tray.

Place tray in the oven and roast for 10 min or until the cherry tomatoes are just starting to blacken a little on the tops.

Remove from the oven and gently mix through the garlic and thinly sliced basil.

Divide the pasta between two serving bowls. Top with cherry tomatoes (making sure you also spoon over any juices from the pan), burrata (I like to tear this) and fresh basil leaves. Garnish with some cracked pepper and a little olive oil, if desired. Serve immediately.