Neapolitan fusilli with fresh tomato sauce

1. Put the flour, semolina, salt and 100ml water in a food processor. Follow the method for the pasta dough recipe (omitting the eggs), adding more water if necessary. While the dough is resting, put the olive oil in a bowl with the garlic and herbs; season and mix well.

2. Dust a tray with semolina and cut the dough into quarters. Take one quarter, keeping the rest covered in cling film, and roll out on a lightly floured surface into a cylinder about 1-1.5cm in diameter. Use a sharp knife to cut into 1cm slices. Lightly flour each slice and rub first between the palms of your hands, then on the work surface, until you have a long, thin piece of dough around 13-15cm long and 0.2cm thick. Brush or dip 2 metal skewers in olive oil, then wrap each piece of dough around a skewer to form a twisted tube, leaving space between each. Carefully slide the fusilli off the skewers and place on a tray dusted with semolina. Repeat with the remaining dough.

3 . Heat the grill to high and put the tomatoes cut side up on a foil-lined baking sheet. Grill for 2-3 minutes, until they soften slightly, then sprinkle lightly with salt. Set aside.

4. Meanwhile, cook the pasta in a large pan of boiling salted water for 3-5 minutes, until al dente. Drain, then return the pasta to the pan and toss through the olive oil mixture; season. Divide the pasta between 2 plates or bowls and top with the tomatoes and pecorino.