Thursday, July 30, 2015

Fresh Pasta with Heirloom Tomato Salami Sauce

I recently took a class at Sur La Tab to learn how to make pasta. I had watched enough food network to know it isn’t totally complicated. It really is pretty easy to do it just takes time and effort and if you have time and are willing to make an effort it it totally worth it.

The Sur la Table recipe goes like this:
·         2½ cups (12½ ounces) all-purpose flour or “00” flour, plus more for dusting
·         1 tablespoon kosher salt
·         4 large eggs
·         1 tablespoon extra-virgin olive oil

You can find it here.

I think Sur la Tab’s directions are the best but it is to add your flour and salt to a bowl. Create a well in the middle of the flour. Add the eggs to the well. Start to scramble the eggs in the center and slowly start to incorporate flour in. You can do this with your hands or with a fork. Once you get a dough start kneading. It is best to use your palms. Once the flour is all incorporated, wrap in plastic and let rest for 10ish minutes.
I had a slight idea for a recipe going into this but I really didn’t know what I planned to do with the pasta once I had it made. I also had been watching Food Network all morning and felt super creative. I also had gotten my Farm Fresh Box a few days earlier as well.

Now the meat I used was leftover from a charcuterie plate I made for our picnic the day before. I had about half a pack of prosciutto and half a stick of salami left. And conveniently enough they were both ingredients I had seen Giada use earlier in the morning so it sounded like a great base for my pasta dish. 

I used:
Heirloom tomatoes 3-4 medium/large diced
Diced Salami
Sweet Peppers sliced
Olive Oil
Salt & Pepper
Pasta- fresh or store bought... up to you!
Grated Parmesan

I made the fresh pasta and set it aside while I diced all my ingredient. At this point you want to start boiling a large pot of water.

After I diced everything I was ready to roll out my pasta. I have a hand crank system and prepped it all on my counter. I also prepped a baking sheet dusted with corn meal to set my pasta on.

The rolling is where you need to take a lot of time and I recommend visiting the link above to read the directions there or finding a video on you tube. I didn’t have very many extra hands last time or I would have tried to make a video.

After all my pasta was rolled out I worked on my sauce.

I started by heating some olive oil- generous 4/5 tablespoons in a large skillet. I added in the salami and the prosciutto. I allowed the meat to crisp up a bit and added in the garlic, tomatoes and sweet peppers. Once the tomatoes cooked down I added in 3 tablespoons of butter just to give me more of a sauce to mix with my pasta.

The fresh pasta only takes about 2 minutes to cook in boiling water and I scooped the pasta straight from the water into my pan and tossed it all together. The extra water mixed in with the pan sauce creates a nice light sauce for your pasta to soak up. Oh and top with grated Parmesan.. because cheese is amazing. 

It was pretty dang good and I cannot wait to try some more fresh pasta creations!

Stay Crafty!


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