Homemade Sun-dried Tomato Pasta

This weekend I’m taking a break from cakes. First on the menu is homemade sun-dried tomato fettucini with pesto sauce. I’ve always been a little intimidated about making pasta from scratch, it’s so much work! But I bought the pasta roller and cutter attachments for my KitchenAid mixer, and they make the task a lot easier. It did take me quite a long time to roll and cut the fettucini, but the result was soft and delicious pasta. These recipes makes about 6 serves.

Sun-dried tomato pasta with pesto sauce

Sun-dried tomato pasta with pesto sauce

Sun-dried Tomato Pasta

3 1/2 cups plain flour
4 or 5 eggs
1 tsp salt
2 tbs minced sun-dried tomatoes (or tomato paste)
1/4 cup water

Put the flour, four of the eggs, salt, tomatoes into the mixing bowl. Add half of the water.

Using the flat beater, mix on low speed for a minute. If the mixture is too crumbly, add the fifth egg and a little more water until the dough comes together.

Switch to the dough hook, and knead on speed 2 for 2 minutes, then turn the mixture out onto a floured surface and hand knead for 2 minutes. Shape the dough into a log, cover in cling wrap and refrigerate for 20 minutes.

Attach the pasta roller attachment and set to the widest setting. Cut the chilled dough log into 8 pieces. Feed the first piece through the pasta roller, fold in half and feed it through the roller again. Do this four or five times, then fold into half and half again and repeat the rolling and folding another four or five times. Roll the dough several times per setting until you reach the desired width. I rolled my dough to setting 6.

Cut the rolled out pasta in half if it’s too long to handle. Switch to the fettucini cutter attachment and feed the thin pasta through. Hang the pasta to dry for 60 minutes maximum.

To cook: drop pasta into a pot of boiling salted or peppered water. It should only take about 2 minutes to cook.

 

Pesto Sauce (http://www.taste.com.au/recipes/16860/pesto+sauce)

1/2 cup extra-virgin olive oil
1/2 cup pine nuts
3 garlic cloves
1/2 teaspoon sea salt flakes
2 cups firmly-packed basil leaves
60g parmesan cheese, finely grated

Heat 1 teaspoon oil in a small frying pan over medium heat. Add pine nuts. Cook for 3 minutes.

Process pine nuts, garlic and sea salt in a food processor until well combined.

Add basil and remaining oil. Process to form a coarse paste. Season with pepper. Stir in parmesan. Toss with pasta.

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