(you will need a pasta machine)
- 1 1/2 cups unbleached flour
- 3/4 cup semolina flour
- 3 eggs
- 1/4 teaspoon powdered saffron
- 1 teaspoon sea salt
- 1 tablespoon olive oil
Ten Kinds of Tomatoes with Fresh Mozzarella & Basil
(or substitute heirloom tomatoes for a mix such as this one)
- 1 Yellow Tomato
- 1 red Cherry Tomato
- 1 yellow Cherry Tomato
- 1 Red Pear Tomato
- 1 Yellow Pear Tomato
- 1 Red Currant Tomato
- 1 Yellow Currant Tomato
- 1 orange or yellow sunburst Tomato
- 1 green Grape Tomato
- 4 ounces fresh mozzarella, cut into 1/4-inch cubes
- 1 cup fresh Basil leaves, julienned
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon chopped Garlic
- Sea salt
- Freshly ground black pepper
Combine the flours on a work surface and make a well in the center. Break the eggs into the well, add the saffron, salt and olive oil and beat with a fork until combined. Gradually mix in the flour, working around the inside of the well, until you can collect most of the flour into a ball of dough. Gather the dough together with your hands and knead it for about 10 minutes or until pliable and smooth. Dust with flour from time to time if it becomes too sticky. Or make the pasta in a food processor or a mixer fitted with a dough hook.
Cut the dough into 8 pieces and shape it into flat ovals. Lightly dust the ovals with flour to prevent them from sticking and also dust the pasta machine rollers. Pass the dough through the widest setting on the pasta machine (#1) about 10 times, folding it in half each time. The dough will become smooth and pliable. Continue passing the dough through the machine, narrowing the setting each time, until the dough stretches to the desired thickness, or about 1/16 of an inch for fettuccine noodles. Repeat the process until all the dough is stretched.
Cut the pasta sheets into fettuccine noodles using the specified cutter. Sprinkle the cutter with flour or corn meal to prevent it from sticking.
Wash and slice the large Tomatoes, quarter the medium ones and halve the small ones. Leave the Currant Tomatoes whole. Toss with the balsamic vinaigrette and the julienned Basil leaves.
Pour the vinegar and salt into a small bowl, add the olive oil, Garlic and pepper and mix. Taste for seasoning. Make the Tomato Salad and add the mozzarella.
Bring a large pot of water to a boil for the pasta. Just before adding the fettuccine, add 1/2 tablespoon of olive oil to the water. This helps prevent the fresh pasta from sticking together. Boil the fettuccine for 3 to 4 minutes or until al dente. Drain in a colander. Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking.
Assembly: Put the fettucine noodles on 4 large, warmed dinner plates. Arrange several spoonfuls of the Tomato-Basil salad on top.