Herb-Infused Tagliatelle with Roasted Cherry Tomatoes

"YIELD: 6 HOMEMADE TAGLIATELLE PASTA Freshly cut homemade tagliatelle pasta on a board Flour eggs, salt, olive and water are mixed then run through a pasta machine for the perfect homemade pasta. prep time 1 HOUR 10 MINUTES total time 1 HOUR 10 MINUTES INGREDIENTS 3 cups (390 grams) all-purpose flour 4 large eggs room temperature 1 teaspoon salt 1 tablespoons olive oil 2 teaspoons water Get Ingredients Powered by Chicory logo INSTRUCTIONS On a clean work surface or a bowl, make a mound with the flour. Create a well in the middle and add the eggs, egg yolk, salt, olive oil and water. Using a fork, beat the eggs and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand by cupping the flour. The dough will start to come together and once there is no more liquid use your hands to start kneading the dough with the palm of your hands. Do not force the dough to take all the flour, just until the dough comes together and is not too sticky to handle. If the dough does take all the flour and is still too sticky, add more flour, a little at a time. Continue to knead for up to 10 minutes, the kneading is what makes the dough nice and light. Once the dough is soft and smooth, wrap it in plastic wrap, making sure it is well wrapped so no areas of the dough dries out. Set aside for 30 minutes to rest. For pasta machine method: Once the dough has rested, cut it into quarters. Take one quarter, wrap the other quarters back in the plastic wrap. Shape the quarter with your hands into a rectangle. With your pasta machine set to the largest setting the dough through. Fold the dough in half and pass through again on the largest setting. Repeat this 2 more times. Turn the machine to the next setting and pass the dough through. Keep running the dough through decreasing the setting each time until you reach the last setting. Attach the tagliatelle attachment to the machine and pass the dough through one last time. Drape the tagliatelle over your hand and transfer to a floured board or baking sheet and allow to dry for 30 minutes. Or if you have a pasta hanger you can use that. To make without a pasta maker: Take a small amount and roll out as thin as possible using a rolling pin to a rectangle of about 6-inches (15 cm) by 12 inches (30 cm) on a floured surface. Take the end closest to you and start to roll, it will be more of a flat roll. Using a sharp knife, slice from right to left (or left to right if you're left-handed) into noodles. This will be the thickness of the pasta strands, so cut at least 3/16-inch (5 mm). The thickness is up to you."

MCarre65

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11/7/2023

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Herb-Infused Tagliatelle with Roasted Cherry Tomatoes

ingredients

3 cups (390 grams) all-purpose flour
4 large eggs, room temperature
1 teaspoon salt
1 tablespoon olive oil
2 teaspoons water
1 cup cherry tomatoes

2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
Salt and pepper, to taste
Grated Parmesan cheese, for serving

steps

1.
On a clean work surface or in a bowl, create a well in the center of the flour mound. Add the eggs, salt, olive oil, and water into the well. Using a fork, beat the eggs and gradually incorporate the flour from the inner rim of the mound.
2.
Knead the dough until soft and smooth, then wrap it in plastic wrap and let it rest for 30 minutes.
3.
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, minced garlic, thyme, basil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until the tomatoes burst and are slightly caramelized.
4.
After the dough has rested, cut it into quarters. Take one quarter and shape it into a rectangle. Run the dough through a pasta machine, gradually decreasing the thickness until you reach the desired thinness. Alternatively, roll the dough by hand and cut into tagliatelle noodles.
5.
Bring a large pot of salted water to a boil and cook the tagliatelle for about 2-3 minutes until al dente. Drain and set aside.
6.
In a large skillet, heat olive oil over medium heat. Add the cooked tagliatelle and roasted cherry tomatoes, tossing gently to combine. Cook for another 2-3 minutes until heated through.
7.
Serve the herb-infused tagliatelle topped with grated Parmesan cheese. Enjoy the rustic flavors of this homemade pasta dish.

homemade tagliatelle roasted-cherry-tomatoes parmesan rustic aromatic

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Comments

Name: Herb-Infused Tagliatelle with Roasted Cherry Tomatoes
Yield: 6
Ingredients: 3 cups (390 grams) all-purpose flour; 4 large eggs, room temperature; 1 teaspoon salt; 1 tablespoon olive oil; 2 teaspoons water; 1 cup cherry tomatoes; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh basil, chopped; Salt and pepper, to taste; Grated Parmesan cheese, for serving

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