The Bliss of Fresh Pasta

Passport & Plate - Logan’s Rustic Herbed Fettuccine and Tomato Sauce

USA | Thursday, March 5, 2015 | 5 photos

Logan’s Rustic Herbed Fettuccine and Tomato Sauce
For Pasta
1 3/4 cups flour, plus 1 tbsp more for
kneading and rolling
3 eggs
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp finely minced fresh rosemary
Water may be necessary to help the dough
form.
For Sauce
4 large, ripe tomatoes, diced
2 cloves garlic, minced
2 tbsp white wine vinegar
3 tablespoons fresh herbs, such as basil
and rosemary, finely minced
2 tbsp olive oil
Salt and pepper, to taste
To make the pasta dough, in an electric mixer, combine the
flour, salt, black pepper and herbs, followed by the eggs
and olive oil.

Mix until the mixture just barely begins to come
together into a cohesive dough.

If the mixture needs more
moisture to come together, add a couple tablespoons of water, and continue mixing briefly.

Take the mixture out of the bowl and knead by hand for
approximately five minutes, until the dough is no longer sticky.

Form the dough into a ball, and let rest in the fridge, wrapped in plastic wrap.

Meanwhile, begin making the sauce. Sauté the minced garlic in
olive oil over medium-high heat for approximately 30 seconds,
being careful not to burn the garlic. Add the diced tomatoes,
fresh herbs, white wine vinegar and salt/pepper. Allow sauce
to simmer over low heat for at least 30 minutes, stirring
occasionally.

As the sauce simmers, remove the pasta dough from the
fridge. On a lightly floured surface, roll the dough as thin
as possible, but aim for uniform thickness.

Using a non-serrated knife, cut the pasta into strands of
fettuccine about 1/2 -3/4cm across. Gently dust the strands of
fettuccine with the flour to prevent them from sticking.
Then, in a large pot of boiling, salted water, cook the fettucine.
Fresh pasta cooks much faster than dried, so the fettucine
should be done within a couple minutes. When the pasta starts
to float, remove it from the water.
Prompty place the fettuccine in the pan with the sauce, coating
the pasta with sauce. This final step allows the pasta to absorb
flavour from the sauce.

Serve and enjoy, with chopped basil as a garnish, if desired!