Ingredients

• Fresh Pasta Dough (2 Servings): 200g high-quality Tipo 00 flour, 2 eggs.

• Veal & Sauce: 250g veal cutlet (sirloin or roast cut, sliced into bite-sized strips), 1 tbsp extra virgin olive oil, 1 sprig fresh rosemary, 3 tbsp tomato puree (Mutti or fresh grated tomato), ¼ cup reserved starchy pasta water, salt and coarse black pepper to taste, pinch of crushed red chili flakes (optional).

• Finishing & Garnishing: 2 tbsp grated Parmesan cheese, 1 tbsp fresh za'atar leaves (finely chopped), 2 chopped sun-dried tomatoes, fresh basil leaves for garnish, extra Parmesan for serving.

Method

1. 01

   Make Fresh Pasta Dough:Resting develops elasticity. Combine 200g Tipo 00 flour and 2 eggs. Knead into a smooth, firm dough. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes. Roll out using a pasta machine up to setting 6, then cut into fresh spaghetti.

2. 02

   Cook Spaghetti:Boils in just 2-3 minutes. Boil the fresh spaghetti in salted water with a drop of olive oil for 2–3 minutes until al dente. Reserve ¼ cup of starchy pasta water, then drain the pasta and set aside.

3. 03

   Sear Veal Strips:High heat for a quick sear. Heat olive oil in a pan over medium-high heat. Sear veal strips with fresh rosemary, garlic, and onion until browned on all sides. Season with salt and pepper, then transfer the meat to a bowl.

4. 04

   Simmer Tomato Sauce:Creates a silky coating. In the same pan, add tomato puree, reserved pasta water, salt, pepper, 2 tbsp grated Parmesan, and chili flakes. Stir and simmer over medium heat for 2–3 minutes until slightly thickened.

5. 05

   Unite Pasta, Veal & Herby Aromatics:Combines all flavors together. Return the seared veal to the pan. Add drained fresh spaghetti, chopped fresh za'atar leaves, and chopped sun-dried tomatoes. Toss over low heat until sauce thoroughly coats every strand of pasta.

6. 06

   Plating & Presentation:Buon Appetito!. Garnish with extra grated Parmesan cheese and fresh basil leaves. Serve steaming hot immediately.