Fresh Homemade Pasta with a Spicy Tomato Confit Sauce.
In celebration of National Noodle Day (yes, today October 6th), I pulled out the pasta machine and got to work on some fresh fettuccine noodles. Made with equal parts Semolina and All-Purpose Flour, then tossed in a simple sauce of homemade blended Tomato Confit (from the garden) and hot chilies.
Making pasta from scratch may seem intimidating, but it really is much easier than some may think! All you need are five basic ingredients (which you probably already have) and a little arm strength for kneading! A fancy machine is not necessary, you can always roll it using a rolling pin.
Spicy Tomato Confit Sauce
(*Substitute your favourite homemade or store-bought tomato sauce)
- 4 cups tomato confit (recipe here)
- 2 tablespoons Chili pepper spread (sometimes called crushed chili peppers in oil or Pepperoncini Picante)
Blend tomato confit and chili pepper spread in blender until smooth.
Heat sauce in saucepan with a little pasta water and then add pasta.
Top with freshly grated Parmesan and basil. Serve and enjoy.
Made in the Hestan Culinary Thomas Keller Insignia™ Rondeau and 12 Qt Stock Pot on the Hestan Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Watch how this Fresh Homemade Pasta with a Spicy Tomato Confit Sauce was made here.
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Cheers! James & Elaine
Homemade Fresh Pasta (With Semolina and All-Purpose Flour)
- 1 cup semolina flour
- 1 cup unbleached all-purpose flour
- ⅛ teaspoon kosher salt
- 4 eggs at room temperature
- 1 tablespoon olive oil
- Place the two flours and salt in a large mixing bowl, stir to combine.
- Make a well in the centre of the flour then add the eggs and oil into the well.
- Using a fork, pierce the yolks, then lightly beat the eggs and oil. Gradually begin to mix the eggs with the flour. When the dough starts to become too thick to continue mixing with the fork, use your fingertips and hands.
- When the dough has come together in an almost ball form, pour it out onto a lightly floured surface. Form the dough into a ball and knead until the dough is smooth, 5 to 15 minutes (depending on how proficient you are at this).
- The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. If the dough is too crumbly, wet your hands a little and knead more.
- Cover with plastic wrap and let stand for 30 minutes at room temperature.
- If rolling the dough by hand, use a pasta rolling pin and roll it very thin (⅛” to 1/16” thick). Cut in ⅓” to ½” strips.
- If you have a pasta machine, cut the dough into 6 equal pieces, and press flat. Run each piece of dough through a pasta-rolling machine, several times at each thickness, before adjusting the setting, until the desired pasta setting is achieved (about ⅛ to 1/16-inch thick). Cut the pasta into the desired shape and use as preferred.
- (Please refer to the manufacturer’s instructions for rolling and cutting.)
- Pasta should be cooked just before serving, with sauce hot, ready, and waiting.
- Bring a large stock pot of salted water to a boil.
- Pasta should be cooked until just al dente (still firm when bitten). As it will continue to cook in the sauce, slightly undercook it in the water. Fresh pasta will usually take 2-3 minutes to cook (but could take from 90 seconds to 4 minutes, depending on thickness), so do not walk away.
- Add a little pasta water to the sauce with the pasta to bring the whole dish together.
- 4 cups tomato confit (recipe here)
- 2 tablespoons Chili pepper spread (sometimes called crushed chili peppers in oil or Pepperoncini Picante
- Blend tomato confit and chili pepper spread in blender until smooth.
- Heat sauce in saucepan with a little pasta water and then add pasta.
- Top with freshly grated Parmesan and basil. Serve and enjoy.
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