After debating for a year about purchasing a stand mixer, I recently went ahead and did it. The first attachments I really wanted were the pasta attachments, which Jake got me for my birthday last week! The set comes with a roller and a cutter for fettuccine and another for spaghetti.
I decided to put it to use last night. I knew I wanted to do an infused pasta, but I didn’t have any fresh herbs on hand and I was feeling too lazy to head to the store. I promptly searched Pinterest to see if there was anything I could do with the ingredients in my fridge. We still had four fresh tomatoes that Jake’s parents had given to us and I was delighted to find a pasta dough recipe that called for tomato sauce and dried basil. (Here’s the link to the recipe.)
Instead of using tomato sauce, I made a tomato puree from three of the tomatoes we had on hand. I cut the tomatoes into large pieces (I got four slices out of each tomato) and scooped out all the guts. I didn’t de-skin the tomatoes, just tore off pieces of skin where it was a little rougher. I then boiled the tomatoes in water until they were soft, drained them, and tossed the tomatoes into the food processor until pureed.
I followed the pasta recipe, although I ended up tripling it because the serving size in the recipe seemed small. I think I could’ve gotten away with doubling it because I ended up with some leftovers. Jake and I eat generously, so that may give you an idea of how much you need. The recipe called for optional vegetable oil and an optional egg. For the tripled recipe, I ended up using about 2 tablespoons of oil and 2 eggs. I would suggest that you fully mix or let the stand mixer fully mix the dough before deciding if you need to add in more tomato puree. At first, it would seem dry, so I would put in a tiny amount more of the tomato puree. Then, it seemed too wet, so I added a little flour to balance it out. In the end, I think I could’ve just stuck with the original proportions.
I used the fettuccine cutter because I like the slightly thicker noodles. I also went with the 7 setting on the cutter for thickness. Next time, I think I’ll try going down to a 6. Because I made extra dough, I ended up with 6 batches. (I followed the guidance of using approximately 4 ounces of dough for each batch. Picture below of what ~4 oz looks like. I have petite hands.)
I was stumped as to what kind of sauce I should use with the pasta. I thought about tossing a can of San Marzano tomatoes into the food processer, but I didn’t feel like doing that and thought it might take away from the pasta flavor. I ended up making a lemon and white wine garlic sauce. I didn’t follow a recipe for that – I melted some butter with olive oil, put in 2 cloves of minced garlic, a little bit of parmesan, and added a splash of white wine and lemon juice. Then, seasoned with salt, pepper, and red pepper flakes (which were homemade and given to us by Jake’s coworker). I only made a small amount because I didn’t want to overpower the pasta.
I happened to have a chicken breast in the freezer, which I thawed out earlier that day. I cut it into chunks and air fried them to toss with the pasta. I also cut up the last tomato for some freshness in the pasta, as well.
As a side note, we had ears of corn that we bought last weekend and wanted to use those up, so I made a semi-Mexican street corn. I say “semi” because I didn’t have all of the right ingredients, but used what we did have. If you’re interested, here’s a recipe that I’ve used in the past that came out well.
The end result was a really good pasta dish. I have to say, though, that the pasta didn’t carry much of the flavors. I think if I had used a different type of tomato that packed more flavor, like Roma tomatoes, and fresh basil, I might have had a different result. Either way, pasta is pasta and we enjoyed it!