Ingredients
- 4 Free-range, organic eggs
- 2 cups Pasta flour, plus more for dusting
- 2 lbs Organic heirloom tomatoes in a variety of colors, cut into small chunks
- 1/4 cup Coarsely chopped fresh organic herbs (any combination chives, flat-leaf parsley, marjoram, basil, and tarragon)
- 1 tbsp Fresh lemon juice
- 1 tbsp Olive oil
- 2 tbsp Pine nuts
- 1/2 cup Organic whole-milk ricotta
- 1/4 cup Grated Parmesan (1 oz), plus more for serving
- Sea salt
- Fresh black pepper
Homemade Egg Tagliatelle with Heirloom Tomatoes, Fresh Ricotta, and Herbs
Meal: Dinner
Cuisine: Italian
Ingredient: Vegetables
Season: Summer
Contributor: Slow Food USA - Table Talk Recipe Contest
Directions
4 SERVINGS
Recipe Contributor: Naguine Bensimon Tree, Slow Food USA Table Talk Recipe Contest, 2nd Place
Category: Young Cook
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
(Steps 1-4 are to make tagliatelle)
- Add 4 eggs and 2 cups of flour to a food processor. Process until the dough comes together but is a bit crumbly. If it’s too sticky, add more flour, 1 tbsp at a time.
- Collect the dough into a ball on a floured surface, and knead it until smooth, about 1 minute.
- Cut the dough into 4 equal pieces and, using a rolling pin, roll each piece of dough out until it is long and about the thickness of a quarter or a CD. Then flour the rolled-out dough.
- Cut rolled dough into ½-inch thick pieces, and repeat with the other three pieces of dough. Toss the sliced pasta dough so that individual strands break apart.
- Preheat oven to 400° F, and put a large pot of salted water on to boil.
- In a large bowl, gently combine the tomatoes, herbs, lemon juice, oil, ½ tsp salt, and ¼ tsp pepper. Set aside, and stir occasionally to mix and infuse the flavors.
- Spread the pine nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until golden, 5-6 minutes.
- When the water boils, cook the pasta on a high boil for 2-3 minutes. Before draining, save ½ cup of the cooking water, then drain the pasta and return it to the pot.
- Toss the pasta with the ricotta, Parmesan, and the pasta water, a little at a time, until a creamy sauce forms.
- Top the pasta with the tomato mixture and pine nuts. Serve with more Parmesan and salt and pepper to taste. Enjoy!
The Story Behind the Recipe: My friend Eva and I started a monthly restaurant,"Clandestinorante," at our home. We make 3-course vegetarian meals using only local and organic ingredients from our greenmarket and the Park Slope CO-OP. Last July was "Dinner Part Due: An Italian Affair," and we wanted to make homemade tagliatelle. When we arrived at the CO-OP, we saw the multi-colored, juicy heirlooms, and we knew we had to use them. We began: a night and day full of baking, taste-testing, prosecco-drinking, and hand-rolling pasta dough in the 88°F, humid Brooklyn summer. Bikinis and aprons were involved. After lots of sweat, smiles, and songs, our homemade tagliatelle pasta with fresh ricotta and heirloom tomatoes came to be.
To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.
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