Fettuccine with Tomatoes, Basil and Goat Cheese Recipe

Ingredients

Pasta:
4 cups all-purpose flour
1 1/2 teaspoons kosher salt
4 large eggs
1/4 cup water

1/2 cup rice flour for dusting finished fettuccine

Roasted Tomatoes:
4 fresh plum tomatoes, cored and sliced in quarters from top to bottom
2 Tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1 clove garlic, thinly sliced

Sauce:
1/3 cup extra-virgin olive oil
1 clove garlic, minced
8 ounces goat cheese, softened
1/3 cup Asiago cheese, grated finely
2 teaspoons lemon juice
1 1/2 teaspoons kosher salt
1/4 cup basil leaves, chiffonade
1/4 cup pine nuts, toasted

Garnish:
Grated Asiago
Toasted pine nuts
Basil leaves

Methods/Steps

Preheat oven to 400ºF.

Pasta Dough: Pour the flour and salt into the bowl of a food processor. Pulse to mix. Add eggs and water and process until the dough forms a soft ball but is not sticky. If sticky, add more flour, 1 Tablespoon at a time until it is no longer sticky. If it is dry, add additional water 1 Tablespoon at a time. Remove dough from food processor and knead 1 minute by hand until smooth. Flatten and let rest, covered in plastic film, for 10 minutes.

Roll Dough: Cut a piece of dough from the mass and flatten into a round. Sprinkle the machine's rollers with flour. Knead the pasta through the pasta machine on #1 (widest setting). Fold over into thirds and run through the machine on setting #1, again adding additional flour as you go if needed. It may need to pass through setting #1 several times until it is smooth. Then stretch the dough to the desired thinness by running it through the machine increasing the width one numbered setting at a time. (The dough should be rolled to the setting #6 or #7.) Dust the pasta sheets generously with rice flour and store on sheet pans until ready to cut. Add the fettuccine attachment to the machine and crank the sheet through the cutter, letting the fettuccine fall into a loose mound. Dust it liberally with rice flour (in a bowl) and toss. Leave uncovered in a single layer until ready to cook.

Roast Tomatoes: Toss quartered tomatoes with olive oil and dried thyme. Roast in the oven for 7 minutes then toss with sliced garlic. Roast for another 7 minutes. Remove from oven and set aside. Once cooled enough to touch, roughly chop. Reserve all tomato liquid.

Sauce: Mix olive oil, garlic, goat cheese, Asiago, lemon juice and salt together with a fork. Add roasted plum tomatoes (and their pan juices). Set aside.

Cooking Pasta: Meanwhile, in a large pot of heavily salted boiling water, cook the pasta until tender but firm to the bite, about 1-2 minutes. Add 1/4 cup of the pasta water to the sauce. Drain pasta well, transfer to a bowl and toss gently with sauce.

Serve: Add basil and toasted pine nuts. Spoon (or twirl pasta on a meat fork) and place pasta onto plate. Garnish with grated Asiago, pine nuts and a basil leaf.

Recipe created by Parties That Cook®

Serves/Makes

Serves 10

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