Ingredients
Sauce:
4 pints of cherry tomatoes cut in half
4 pints of cherry tomatoes cut in half
1 Large bunch of basil
2 burratas
4 cloves of garlic thinly sliced
Olive oil
Salt
Fresh Pasta:
2 Cups of all purpose flour - spooned & levels
3 large eggs
1/2 tsp of salt
1/2 tbsp of olive oil
Directions for Pasta:
Place the flour on a clean work surface and make a nest (see pic). Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
Place the flour on a clean work surface and make a nest (see pic). Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
Knead the dough for 8 to 10 minutes (until your hands hurt). At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water and work it in. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Dust 2 large baking sheets with flour and set aside (you'll be placing the sheets once you are done)
Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1 (the widest setting).
Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle
Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6. Patience is key, but trust me it's sooooo worth it!
Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
Rinse and repeat until you are done with all of the pasta. Cook the pasta in a pot of salted boiling water (the water should taste like the ocean) for 1 to 2 minutes. Set aside some pasta water just in case
Directions for Sauce:
Add a generous amount of olive oil to a deep pan, heat and add garlic for 30 secs. Once fragrant, add all of the tomato halves and salt generously. Cook the tomatoes until nice and soft. Taste to make sure you have the salt flavour just right.
Once cooked, add the 2 chunks of burrata, the cheese will slowly melt. Once half melted start to break down the tomatoes by pushing a large fork to break down the tomatoes and burrata together for form a chunky sauce.
Once done, add chopped basil, top with the fresh pasta, mix together and serve.
If needed, add a little pasta water for extra creamy flavour!
Bellissima!
Once done, add chopped basil, top with the fresh pasta, mix together and serve.
If needed, add a little pasta water for extra creamy flavour!
Bellissima!
