Pasta

1. Combine all the pasta ingredients except the water, if the mix it not coming together add the water.
2. Using a food mixer with a dough hook is an easier way as it needs mixing well just like making bread, but making the pasta by hand is also therapeutic, the choice is yours.
3. When the past is done put in a freezer bag and rest for 30 minutes.
4. Roll out super thin, cut in half, sprinkle with nigella seeds and lay the second sheet on top
5. Roll out thinly again so the seeds are stuck to the inside of the pasta
6. Cut the rolled pasta lengthways into thin ribbons
7. Sprinkle with flour to stop the pieces sticking together and leave till the sauce is done

Dressing

1. Cook the tomatoes, garlic, perfect salt and butter with the Rosemary, chilli flakes for about twenty minutes till really cooked out and mushy.
2. Add the ricotta or mascarpone to the tomatoes and the handful of rocket
3. Set aside while you cook the pasta
4. Bring a pan of boiling water to the boil with 1 teaspoon organic traditional salt
5. Add the nigella pasta to the water and cook for 4 minutes
6. Drain in a colander and transfer back to the pan
7. Add the tomato sauce
8. Mix thoroughly and serve immedietely