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Lighthouse Pasta Recipes 

Linguini with Sun-dried Tomatoes and Basil

For the Pasta:

1 2/3 cups (250g) Lighthouse Pasta Tipo “00” Plain Flour

Pinch of Salt

1 Tbsp olive oil

2 Eggs

3 Egg yolks

For the Sauce

3/4 cup of good quality sundried tomatoes

1 cup fresh basil leaves

A drizzle of olive oil

Romano cheese to serve

Decorated Cake with Donuts



For the Pasta:


  1. Combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides.

  2. Bring together with your hands and knead to form a dough, if the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest.

  3. Cut the dough into four pieces and shape as desired. (See our guide on how to cut Linguine here)

  4. Cook pasta in boiling, salted water for 3-5 minutes depending on thickness of pasta.

For the Sauce:

  1. Roughly chop the sun dried tomatoes and basil.

  2. Stir through your freshly made pasta, drizzle with olive oil and serve with romano cheese.

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