strangozzi alla spolentina

Strangozzi Alla Spoletina

May 29, 2015

  • Prep: 30 mins
  • Cook: 35 mins
  • Yields: 6 Servings
strangozzi alla spolentina

Directions

1Combine the flour and salt in a food processor and pulse to mix. With the machine on, add the eggs and process until moist crumbs form.

2Turn the dough out onto a lightly floured work surface and knead until firm and smooth.

3Shape the dough into a disk, wrap in plastic and let rest at room temperature for 1 hour.

4Heat the olive oil in a medium saucepan.

5Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute.

6Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Season with salt and a generous amount of black pepper.

7Cut the dough into quarters; work with one piece at a time and keep the rest covered.

8Using a hand-cranked pasta machine, roll the pasta through the widest setting. Then roll it until you reach the next-to-the-thinnest setting. Halfway through, when the sheet of dough becomes too long, cut it in half crosswise and continue rolling.

9Cut the pasta sheets to 10 to 12 inches long and drape them over drying racks or the back of a chair.

10Repeat with the remaining pasta dough.

11Let the sheets dry slightly before cutting them.

12Beginning with a short end, loosely roll each pasta sheet into a log. Cut the logs crosswise into 1/4-inch strands.

13Unfold the strands and arrange them loosely on a large rimmed baking sheet.

14Bring a large pot of salted water to a boil. Add the pasta and cook, stirring, until just tender, about 4 minutes.

15Drain well and return the pasta to the pot.

16Add the sauce and toss well.

17Transfer the pasta to 6 warmed plates, garnish with the basil and halved cherry tomatoes and serve at once.

Ingredients

PASTA DOUGH

3 2/3 cups all-purpose flour

2 teaspoons salt

5 large egg, beaten

TOMATO SAUCE

3 tbsp extra-virgin olive oil

2 large garlic cloves, minced

1/4 - 1/2 tsp crushed red pepper

35 oz can Italian plum tomatoes, tomatoes crushed, juices reserved

Salt and freshly ground black pepper

Fresh basil leaves

6 cherry tomatoes, halved

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