Pre-heat the oven to 220 degrees Celsius.

Form a flour well, add the eggs and Tabasco into the centre, and then use a fork or your hand to bring it together into a loose ball. Gradually add 1-2 tbsp of water if dough is too dry.

On a lightly floured surface, knead the dough by hand for 10 minutes. If it sticks to your hands or the kneading surface, add flour at a rate of no more than 1 tbsp at a time, and combine thoroughly.

Seal in cling wrap and rest for 30 minutes, out of direct sunlight and heat.

While you wait, toss the tomatoes in the olive, salt to taste, and then roast them in the oven for 20-30 minutes, or until blistering and beginning to brown. Remove and set aside.

Using a pasta machine, roll the dough through on the thickest setting 2-3 times, folding over itself in between passes.

Step up incrementally to a thickness that matches the width of the chitarra strings. This will give you that classic square-edged pasta.

Cut the pasta into appropriate lengths, lay on top of the chitarra, and roll firmly with a pin until all pasta has dropped through. Use dragging motions to help it cut.

If not eating immediately, transfer to a lightly floured, baking paper lined tray, and refrigerate uncovered for 3-4 days.

Drop the pasta into a large pot of salted boiling water, and cook for 4-5 minutes, or until done (chewy, but no white showing when the pasta is cut across).

Add the stracciatella to a large mixing bowl, and then use tongs to drop the pasta straight in from the pot. Stir throughly to combine, adding a little more pasta water if required to assist emulsification.

Serve with the roasted tomatoes on top, and a crack of black pepper.