Servings: 4 (click to scale)
Ingredients
Basic Pasta
- 2 cups all purpose flour
- 2 ea. egg
- 1/4 cup water as needed
- 1/2 tsp kosher salt
- 1 gal boiling water for cooking the pasta
Cherry Tomato Sauce
- 1/4 ea. Spanish onions diced
- 1.5 lb. cherry tomatoes (2 pints)
- 1/3 cup fresh basil (about 1 bunch)
- 2 Tbsp extra virgin olive oil
- 1/2 cup reserved pasta cooking water
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 4 Tbsp grated parmesan cheese
Instructions
- Take 1-1/2 cups of All Purpose flour, pour into a mound on a large cutting board or work space and make a well in the center. Beat 2 eggs in a bowl with a fork and pour into the flour well. Using a fork, begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. When the egg is mixed in and not runny start kneading the dough with both hands, primarily using the palms of your hands. If the dough becomes too sticky add a little flour as needed. If the dough becomes too dry, sprinkle a little water on as needed. Once the dough is a cohesive mass, remove from your board and scrape up any loose bits, adding them to your ball.
- Lightly flour the board and continue kneading for 3 or 4 minutes. The dough should be elastic and a little sticky. Continue to knead for another 3-4 minutes (8-10 minutes total), remembering to dust your board with flour or add a little water as needed. It should be a smooth, solid mass. Wrap the dough in plastic wrap and let rest at room temperature for about 20 minutes. This will yield a more tender pasta than just cutting it now and shaping.
- Use flour as needed for the next steps. If the dough is too wet it will stick in the pasta roller. Dust roller and pasta as needed. Cut dough into slices and press down to create an even thickness of a little less than a 1/4”. Place pasta in dough roller at the widest setting and crank through.
- Adjust roller down to a thinner setting and crank through again. Repeat until you are on the thinnest setting. Repeat with other slices. Attach spaghetti cutter (or your choice of noodle cutter) to pasta roller, take your sheets and crank through to make the noodles. Dust with flour and nest the noodles together. Set nests on a lightly-floured baking pan. Reserve until ready to cook.
- To get ready to cook the pasta, bring 1 gallon of water and salt to a boil. While the water is coming to a boil, start the tomato sauce.
- Rinse tomatoes in fresh water. Cut cherry tomatoes in half lengthwise. 1/4” dice the onion. Lay the basil leaves on top of each other and roll them up together. Slice very thin strips from the entire roll.
- Add the olive oil and onion to a large sauté pan over high heat. Cook 2-3 minutes until translucent, without burning. Add the cherry tomatoes and cook for a minute. With a wooden spoon, lightly smash most of the tomatoes.
- Add pasta to the boiling water and stir, cook 1-2 minutes until pasta floats. Reserve about a half cup of the pasta water for later. Drain pasta and add to the tomatoes.
- Add the basil, salt and pepper, about a 1/4 cup of the pasta water and mix. Cook 3-4 minutes and add a little more pasta water if it starts getting too dry. It should have a little juiciness to it. Heat through for about 1 minute. Garnish with parmesan cheese.
Nutrition
Serving: 2cups | Calories: 393kcal | Carbohydrates: 58g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Sodium: 654mg | Fiber: 4g
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