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For
the Pasta
1
egg
1 egg yolk
1 cup 00 flour
salt
1 tsp olive oil
Put
the flour in a large bowl or on a flat surface.
Make a mound and form a hole in the center of
the flour. Add the ingredients to the center
of the whole. Blend the egg yolk into the flour
by moving in a circular path until the flour
has incorporated all the egg and a dry pasty
texture is achieved. Scrape all the mixture
onto a dry board. Using a dough scraper slowly
start to knead the pastry. Add more flour as
needed. Continue
to knead for another 3 minutes, remembering
to dust your board with flour when necessary.
Wrap the dough in plastic wrap and set aside
for 20 minutes at room temperature.
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Allow
1/2 portion of roasted tomato (See Tomato
Roasting Recipe) per person. Add a
small dollop of roasted tomato to a circular
cut pastry round.
A
small amount of powdered pine nuts can
be mixed with the roasted tomatoes. Moisten
around the outer ends with water using
a pastry brush and place an empty round
on top. Using your fingers and the end
of a fork, seal the two pastry rounds
forcing the tomato into the center.
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Cut
the rounds using a 1 1/4" fluted round
pastry cutter. |
Pre-cook
the pasta for 2 minutes in salted boiling water
then immerse them in a ice bath to stop cooking.
Pasta can be kept now in plastic wrap in the
refrigerator till ready to use.
Prepare
the pesto according to our Greenmarket
Pesto Recipe.
When ready to serve add the pasta to a non-stick
frying pan with 1 T heavy cream per person and
1 T. basil sauce (see
Recipe ). Season with salt and pepper. Serve
in warm plates and garnish with powdered pine
nuts and freshly grated Parmesan Cheese.
Wine
Pairing: Dolcetto D'Alba
Science Behind
Food and Cooking
in the Kitchen
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