Pasta al Pomodoro is perhaps the most appetizing and basic pasta dish you could ever come up with. It’s got the aromatic sweetness from the soffritto of onion, carrot and celery and pomodoro’s signature tang and brininess from the tomatoes. Not any kind of tomato, a good pomodoro leans onto specific varieties shared down below, an Italian secret not to miss. Make this with fresh pasta, it’s astounding! Use overripe cherry tomatoes, it’s even better! No need for extra cheese treatment, this recipe is perfect as it is!
Serves 2
300g all-purpose flour
3 eggs
1 tbsp of olive oil
3 tbsp of water
1 Carrot
1/2 celery branch
1/2 large onion
1 clove garlic, peeled
2 tbsp olive oil
2 tsp salt
1/2 cup water
15oz canned peeled San Marzano tomatoes (or fresh is great if you can find them)
20 Piccadilly cherry tomatoes, halved (or any other variety of sweet cherry tomatoes)
1 tsp sugar
5 leaves of basil
1. Make a nest of flour on a clean working surface.
2. Add eggs, olive oil and water to the center.
3. Gently start mixing with your hands. Try to mix keeping the flour walls intact at the beginning, this helps!
4. Continue working the dough to bring it together into a shaggy ball.
5. Then, knead for a few minutes.
6. Form a ball, cover it with a tea towel and let it rest for 30 minutes at room temperature.
7. After you’ve let the dough rest, slice it in 2 pieces using a sharp knife. (note that you can keep one of the half in the fridge or freezer if you only need to make pasta for two).
8. Cut the half into three roughly even pieces.
9. Add flour to your working surface and gently flatten one piece at the time using a rolling pin.
10. Set your pasta maker up and set it to its widest setting.
11. Feed your piece of dough through the machine to flatten it further into a sheet.
12. Pass it through the pasta maker again and repeat the process until your dough sheet is the right thickness for the type of pasta you love best. I like going until level 7.
13. When it’s the right thickness, attach the spaghetti cutter to your pasta maker.
14. Feed your long sheet of dough through the machine to slice it into fettuccine.
15. Place them on a pasta dryer until it’s time to cook them.
1. Peel and cut in small cubes, the carrot, onion and celery, set aside ready for use.
2. Place the olive oil in a large skillet with the garlic clove over medium heat and let it brown for one minute.
3. Add carrot, onion and celery with a teaspoon of salt. Let sweat for 2 minutes on medium heat.
4. Meanwhile, roughly chop San Marzano tomatoes.
5. Add 1/2 cup of water, the chopped San Marzano tomatoes, their juice and the teaspoon of sugar into the skillet. Let it simmer for 30 minutes on medium heat, not covered. Add 1/2 cup of water every 10-15 minutes to make sure the sauce don’t dry.
6. Transfer sauce into a blender container and blend until smooth.
7. Pass the sauce through a sieve to obtain a silky-like sauce.
8. Pour the latter in the pan. Add halved cherry tomatoes and a teaspoon of salt.
9. Lower the heat to low, cover and let it simmer the time to cook the pasta.
10. Transfer pasta into the sauce, add 1/2 cup of pasta water, fresh basil and mix until everything is well combined and juicy.
Cheers Xx
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