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Fresh Pasta with Rosemary and Tomato is so fun and easy to make!
This pasta with rosemary and tomato tastes amazing with practically any sauce, but since they’re already flavored they work perfectly as just buttered noodles too!
How to make Fresh Pasta at Home
Don’t let homemade pasta intimidate you! You can make these noodles even if you don’t have a pasta roller – although they do make life a bit easier. If you don’t have a pasta roller you just need a rolling pin and sharp knife. If you want a more detailed post about the Science and How To on Fresh Pasta look here!
Which Flour to Use for Pasta?
You can certainly use All-Purpose Flour to make pasta, but the higher protein content and texture of other flours like ’00’ and Semolina really take fresh pasta to the next level! Protein-rich and smooth ’00’ flour will give fresh pasta a silky texture and be a breeze to work with. Semolina flour will give you a heartier noodle with a rougher texture. For these noodles I prefer Semolina Flour.
Adding Flavor to Homemade Pasta
I created this Rosemary Tomato Pasta by adapting Bob’s Redmill Basic Pasta Recipe with the addition of two of my favorite flavors – rosemary and tomato. Once you find a great basic recipe it’s easy to adapt it to include different herbs, vegetable and fruit juices/pastes or even fresh edible flowers!
On to the Homemade Pasta Making!
On a clean surface or in a bowl, combine the semolina flour and salt. Make a well in the flour mix and add the chopped rosemary and tomato paste.
[/et_pb_text][el_masonry_gallery image_ids=”1624,1625″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]In a small bowl, beat the eggs and add the water and olive oil. Then pour the egg mixture into the well with the rosemary and tomato paste. Slowly combine the mixture with a fork and your hands until you have a stiff dough.[/et_pb_text][el_masonry_gallery image_ids=”1626,1627,1628″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Knead the pasta dough for at least 10 minutes or until it becomes smooth and elastic. Cover with plastic wrap and allow to rest for at least 30 minutes. This allows the liquids to absorb and the gluten to relax – and gives a chance for the rosemary and tomato flavors to intensify in the dough.
Rolling Out the Pasta Dough
Once the dough has been allowed to rest, it’s ready to roll out. If you don’t have a pasta roller, lightly dust your surface with flour and roll out small balls of dough (about 1/4 at a time) to your desired thickness with a rolling pin. Then cut the dough into noodles with a sharp knife. Make sure to dust the cut noodles with flour to prevent them from sticking together.
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If you have a pasta machine, start with the flat roller on on the widest setting – usually 0 or 1. Take 1/4 of the dough (leaving the rest wrapped) and flatten it with your hands or a rolling pin. Feed this through the pasta roller at the widest setting. Lightly dust with flour and fold to handle. Turn up the setting a notch or two each time and repeat the process of feeding the dough though until you reach your desired thickness.
Then switch to your preferred pasta cutter and roll the thin sheets of dough through. Dust the noodles with flour and toss to prevent them from sticking.
Using Your Fresh Pasta with Rosemary and Tomato
If you are using your noodles immediately, bring a large pot of heavily salted water to a rolling boil. Boil noodles for 3 – 5 minutes and serve with your favorite sauce!
I recommend – Bolognese (you can find my favorite recipe on my Instagram stories), Vodka Sauce or simply serve as buttered noodles. This recipe would also work great for lasagne sheets!
You can store fresh pasta in an airtight container for 2 -3 days in the refrigerator or the freezer for 2 – 3 months. Alternatively, you can lay out noodles on racks until dry and store in an airtight container for 2 – 3 months.
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Pasta with Rosemary and Tomato
Ingredients
- 1 1/2 cup Semolina Pasta Flour
- 1/2 teaspoon Salt
- 2 large Eggs beaten
- 2 tablespoons Water
- 1 tablespoon Olive Oil
- 1 1/2 tablespoons Fresh Rosemary chopped
- 1 tablespoon Double Concentrate Tomato Paste
Instructions
- Combine Semolina flour and Salt on a clean surface or in a bowl. Make a well in the center and add the chopped rosemary leaves and tomato paste. In a small bowl, beat the eggs with the water and olive oil. Add the egg mixture to the well with the rosemary and tomato paste.
- With a fork, slowly work the egg into the flour until you have a coarse mix. Then bring together until you have a stiff dough. Knead for at least 10 minutes, until the dough is smooth and elastic. Shape into a disk and cover with plastic wrap. Allow to rest in the fridge for at least 30 minutes.
- Remove the dough from the fridge. Work with 1/4 of the dough at a time and roll out and cut by hand or in a pasta roller.
- Boil fresh pasta in heavily salted water for 3 – 5 minutes or store in airtight containers until ready to use.
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