Enjoy tomato passata & pasta made by Rita, Adriana and Brunilde!| Pasta Grannies

Cingoli ladies Rita, Adriana and Brunilde are back, this time showing us how they make tomato passata and an easy maltagliati pasta called penciarelle to go with it.
Their process bottles raw pureed fresh tomatoes; other people cook it first - and we'll show how that's done in the coming months. Meanwhile enjoy this sunny episode!
For the pasta: 3 eggs and 300g of 0 flour
For the sauce: lardo or olive oil, 1 small onion, fresh tomato puree/passata, salt, sugar, pepper (or chilli - Rita prefers it) and basil leaves to serve.