Main Course

Fetucelle Pasta

March 7, 2016

There’s nothing quite like making a meal from the ground up, especially when part of the process is making a sultry pasta dough that ties everything together in a way that’s not only memorable, but delicious and fun as well! #PastaWeek

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Start with the roasted tomatoes. Quarter four vine ripened tomatoes and place them on a baking sheet with a wire rack insert.

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Drizzle them with a generous amount of olive oil…

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…and season them with thyme…

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…sea salt, and pepper.  

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Bake for 2 hours in a 350°F oven.

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While those roast, begin making the pasta. Pour 1 1/2 cups of bread flour onto your clean work surface and create a well in the center of the dough.

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Add 4 egg yolks…

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…and 1/4 cup of water into the flour well.

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Sprinkle with a pinch of salt…

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…and slowly begin mixing in the flour and the ingredients without breaking the flour well wall.

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Once a thick paste begins to form you can break the wall and mix in the rest of the flour until you have a solid ball of dough.

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After the dough is formed kneed it for 5-7 minutes…

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…wrap it in plastic, and let it rest for 30 minutes.

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Once rested, remove the dough from the plastic, sprinkle it with flour…

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…and roll it into an a long oval shape.

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Run the dough through the a pasta maker—first on the thickest setting and then running in through several more times, slowly working your way through the lower settings until you’ve reach your desired pasta thickness.

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Cut the pasta sheets into long even rectangles.  

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Sprinkle the sheets with flour and stack them. 

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Gently roll the sheets together…

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…and thinly slice into noodles.

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 Remove the roasted tomatoes from the oven and quarter them.

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Add them to a medium sauté pan on high heat with a drizzle of olive oil and chopped garlic. Sauté for 2 minutes and then turn the heat to low.

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Cook for about 2-3 minutes, or until it’s reached the desired bite. 

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Drain the pasta, toss them in little bit of olive oil…

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…and then add them to the sauté pan.

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Throw in a handful of fresh arugula…

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…salt to taste, and give it all a good toss!

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The pasta is ready to plate!  

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Add some fresh herbs…

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…3 tbsp of parmesan cheese…

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…fresh cracked pepper…

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…and enjoy!

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[amd-zlrecipe-recipe:71]

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| Top Left: Pasta Maker | Top Middle: All-Clad Saute Pan | Right: Shun Kaji Chef’s Knife |

| Bottom Left: Boos Cutting Board | Bottom Middle: All-Clad Sauce Pan | Right: Tweezer Tongs |

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  • Pei San March 18, 2016 at 1:24 am

    Hi…can we keep this pasta in fridge and cook in some others day?

  • Cindy July 10, 2016 at 2:04 pm

    I really loved this recipe! I live in Illinois and I don’t know why but arugula is pretty hard to find. It only comes occasionally in bags at large supermarkets. I love the peppery taste the arugula gives to the dish, but I would definitely love to have this more often for my family. Is there a substitute I could use?