Hand Rolled Pasta Pomodoro
Chef Jeremy
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Author:
Chef Jeremy
Servings
1-2
Prep Time
30 minutes
Cook Time
30 minutes
Indulge in the simplicity of Fresh Pasta Pomodoro crafted by Chef Jeremy! This classic Italian dish combines delicate strands of handmade pasta with a rich, vibrant pomodoro sauce, bursting with sun-ripened tomatoes, garlic, and fresh basil. Topped with a generous shaving of Parmesan cheese, it's a celebration of fresh ingredients and traditional flavors. Perfect for a cozy night in or a gathering with loved ones. Buon appetito! 🍅🌿🧀
Ingredients
- 1 cup 00 flour
- ½ cup semolina flour
- 4 egg yolks
- 1 whole egg
- 1 teaspoon olive oil, lightly whisked
- ¼ cup olive oil
- 1 shallot
- ¼ head fennel
- 1 pound tomatoes
- ½ bunch basil
- 1 ounce Parmesan
-
S&P Seasoning, to taste
- 1 jar Truffle Carpaccio, to taste
- ¼ cup of your favorite white wine
-
S&P Seasoning, to taste
-
Cutting board
- Knife
- Rolling pin
- Fork
- Plastic wrap
- ½ cup measuring cup
- Mixing bowl
- Large saucepan
- Large pot
- Strainer
- Cheese grater
- Wooden spoon
MISE EN PLACE 🔪
Directions
PREP 🥒
Fill a large pot with water and bring to a boil.
- In a mixing bowl, stir together the 00 flour and semolina flour.
- Remove ½ cup of mix for bench flour.
- Lay the flour and semolina mix on a large cutting board or counter top. Make a well in the center.
- Add the eggs, egg yolks, and olive oil into the well. Mix with a fork to combine.
- Incorporate the egg mixture into the flour mixture using your finger.
- Form into a shaggy dough and begin kneading. Knead for around 5 minutes.
- Cover the dough with plastic wrap and set aside to rest.
- Finely chop the shallot and fennel.
- Dice the tomatoes.
- Chiffonade the basil.
- Roll and cut the pasta.
HOW TO COOK 🍳
In a large saucepan over medium-low heat, sweat the shallot and fennel in the olive oil. Season with a pinch of S&P Seasoning.
- Once the shallot and fennel are soft and fragrant, deglaze the pan with ¼ cup of white wine and cook down to au sec.
- Add the diced tomatoes and turn the heat to medium. Cook until jammy and delicious.
- Lightly season the pot of water. Cook the pasta for 2 minutes.
- Strain, reserving 1 cup of the pasta cooking water.
- Add the pasta water to the tomato sauce and stir to combine. Stir in the Truffle Carpaccio.
Season with S&P Seasoning, shave Parmesan over top, and enjoy!