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Recipe Thursday-Fresh Pasta with Tomato Sauce and Butter

Posted on November 17th, 2011 | Posted in Main Course, Recipes

I was given a pasta maker for a birthday present, years ago, and probably have used it twice. However after making pasta at my sister’s house I am ready to make it again! It truly is not too difficult once you get comfortable with the process. The trick is definitely to have the pasta dough the perfect consistency before you feed it through the pasta maker, not too wet or too dry and it needs to sit for at least fifteen minutes. Also this handy pasta dryer makes the process even easier. Now that I have convinced you that it is easy let me share the recipe with you:)

Fresh Pasta with Tomato Sauce and Butter

Yield 4 Servings

Fresh Egg Pasta:
2 cups all-purpose flour (991867)
3 large eggs, beaten (EGG011)

Tomato Sauce with Butter:
28 ounces of canned diced tomatoes or whole tomatoes packed in juice (990305/990315)
2 medium garlic cloves, peeled (991057)
4 tablespoons coarsely chopped fresh basil leaves
salt (991861)
Grated Parmesan cheese for serving (CWBE900)


Pulse the flour in the work bowl of a food processor fitted with the metal blade to evenly distribute and aerate. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the work bowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball.)

Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.

Cut about one sixth of the dough from the ball and flatten into a disk; rewrap the remaining dough. Run the dough through the widest setting of a manual pasta machine. Bring the ends of the dough toward the middle and press down to seal. Run the dough, open side first, through the widest setting again. Fold, seal, and roll again. Without folding, run the pasta through the widest setting about 2 more times, until the dough is smooth. If at any point the dough is sticky, lightly dust with flour. Continue to run the dough through the machine; narrow the setting each time, until you use the last setting on the machine, and the outline of your hand is visible through the dough sheet. Lastly, run the pasta through the fettuccine pasta cutter. If you do not own a pasta dryer, lay the pasta on a clean kitchen towel and cover it with a damp cloth to keep the past from drying out. Repeat the process with the remaining pieces of dough.

Tomato Sauce with Butter
If using diced tomatoes, go to second paragraph. If using whole tomatoes, drain and reserve the liquid. Dice the tomatoes by hand or in the work bowl of a food processor (use three or four 1/2-second pulses). The tomatoes should be coarse with 1/4-inch pieces visible. If necessary, add enough reserved liquid to the tomatoes to total 2 2/3 cups.

Process the garlic through a garlic press into a bowl, stir in 1 teaspoon water. Heat 2 tablespoons butter and the garlic in a medium saute pan on medium heat until fragrant but not brown, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 10 minutes. Stir in the basil and 1/2 teaspoon salt. Adjust the seasonings.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta. Cook until just al dente. Reserve 1/4 cup of the cooking water, drain the pasta and transfer it back to the cooking pot. Mix in the reserved cooking water, 1/2 of the sauce, and remaining 2 tablespoons butter. Cook together over medium heat for 1 minute, stirring constantly. Divide into 4 pasta bowls, top with remaining sauce and serve immediately, with cheese passed at the table.

Recipe from The Complete Book of Pasta and Noodles

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