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.

Screen Shot 2016-03-07 at 10.43.08 AMAdd the pasta to a pot of boiling salted water.

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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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Fetucelle Pasta

Fetucelle Pasta

Ingredients

  • 4 egg yolks
  • 1/4 cup water
  • 1 1/2 cups bread flour
  • 3 vine ripe tomatoes
  • 1/4 cup olive oil (1/2 of tomatoes 1/2 for pasta)
  • 1 tbsp chopped thyme
  • 3 tbsp parmesan cheese
  • handful of arugula
  • salt to taste

Instructions

  1. Start with the roasted tomatoes. Quarter four vine ripened tomatoes and place them on a baking sheet with a wire rack insert.
  2. Drizzle them with a generous amount of olive oil and season them with thyme, sea salt, and pepper. Bake for 2 hours in a 350°F oven.
  3. 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. Add 4 egg yolks and 1/4 cup of water into the flour well. Slowly begin mixing in the flour and the ingredients without breaking the flour well wall. 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. After the dough is formed kneed it for 5-7 minutes, wrap it in plastic, and let it rest for 30 minutes.
  4. Once rested, remove the dough from the plastic, sprinkle it with flour, and roll it into an a long oval shape.
  5. 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.
  6. Cut the pasta sheets into long even rectangles. Sprinkle the sheets with flour and stack them. Gently roll the sheets together and thinly slice into noodles.
  7. Remove the roasted tomatoes from the oven and quarter them. 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.
  8. Add the pasta to a pot of boiling salted water. Cook for about 2-3 minutes, or until it's reached the desired bite.
  9. Drain the pasta, toss them in little bit of olive oil, and then add them to the sauté pan. Throw in a handful of fresh arugula, salt to taste, and give it all a good toss!
  10. The pasta is ready to plate! Add 3 tbsp of parmesan cheese, some fresh herbs, fresh cracked pepper, and enjoy!
http://www.byrontalbott.com/fetucelle-pasta/

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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?