Melt your butter in a saucepan and add the flour to create a roux.
Add the milk slowly, stirring all the time to get a nice smooth mixture, then turn the heat down.
Grate your pecorino into the milk mix, this will thicken naturally as it cools.
Toast your peppercorns in a frying pan and then grind in a pestle and morter before adding to your cheese mix.
Put in the fridge to thicken until you are ready to fill your pasta.
Pasta:
Crack one egg yolk and two whole eggs and combine with the flour, salt and olive oil in a food mixer with a dough hook.
Once in a ball of dough bring onto a flat floured surface and work it and knead until you can poke it and it bounces back.
Put pasta dough in fridge for 4-5 hours.
Now you can put the pasta into a pasta machine starting with it in a flat rectangular shape.
Start on thickest setting of the machine 1 and work down to the thinner setting 6 (Machines vary)
Place pasta on a large floured surface add a spoonful o filling along with enough room around. Put pasta over and cup the filling to remove the air. Cut them with a cutter like small pasties, sand on their bottom and pinch around together. It's important for the pasta to be able to sit upright for presentation purposes.
For the sauce:
Chop your onions and garlic and lightly fry. Add your tin of cherry tomatoes and leave to simmer until the sauce has thickened.
Once the sauce has thickened, blitz with a hand blender and add a little honey and salt to taste.
Serving:
Boil pasta shapes in boiling water for 3 minutes.
Serve with sauce on bottom of plate and then top with grated parmesan and maybe some fried or fresh basil leaves for extra colour and crunch.
Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).
