RECIPE BY: Daen Lia @daenskitchen
255g eggs (roughly 3 - 4 whole eggs and 2 egg yolks)
400g white 00 flour
50g semolina flour
1 teaspoon salt
Tomato and Basil Sauce3 tablespoons olive oil
2 garlic cloves
400g cherry tomatoes
½ - 1 cup pasta water
½ cup grated pecorino romano
½ bunch fresh basil
Salt and pepper to taste
300g fresh or packet pasta
- In a large mixing bowl, mix together the white 00 flour, semolina and salt. Place the flour onto a pasta board or clean surface and make a well in the middle of the flour with your fist or the bottom of your mixing bowl that is deep and wide enough to hold the eggs.
- Place your eggs into the middle of the flour well and whisk together with a fork. When you’re whisking your eggs, slowly combine the flour from the edges of where the eggs are sitting and whisk through with the eggs until a thick, custard-like paste forms. When you can no longer whisk the flour and egg with a fork, bring the flour from the edges into the well with your hands or a pasta scraper and begin to knead the dough into a ball.
- Knead the dough for 10 minutes until a firm smooth dough ball forms that is moist and not sticky. Every dough is different so you will need to go by feel.
- Place your dough into a bowl and cover well with plastic wrap or a damp towel. Leave to rest for a minimum of 30 minutes.
- Uncover your dough and cut it into quarters. Take one quarter of the dough and cover the remainder so it does not dry out.
- Place your dough onto a lightly floured pasta board or bench surface. Roll the dough out with a rolling pin into a rectangular shape that is 3mm thick.
- Roll the dough through a pasta machine on the widest setting (number 7 on my pasta machine). Fold the dough in half and then flatten with your rolling pin. Repeat this step.
- Roll the dough through a narrower setting and fold the dough in half for the second time (number 4 or 5 on my pasta machine). Repeat this step twice.
- Finally, roll the dough on the second narrowest setting (number 2 on my pasta machine) until you have a long rectangular pasta sheet that is roughly 10cm wide and 1mm thick. Dust the pasta sheet with flour, lay out onto a floured surface and leave the dough to slightly cure for 5 - 10 minutes. Repeat this process with the remainder of the dough.
- Lightly flour your pasta sheet then gently fold it in half. Continue to fold the dough in half until you can’t fold it anymore. Using a knife, cut the sheet into ribbons roughly 8mm wide. Unravel the pasta sheet to release the ribbons.
- Curl the pasta into a nest and dust with semolina flour.
Tomato and Basil Sauce
- On a low heat in the Ninja ZeroStick deep dish pan, bring the olive oil to heat. Add the garlic cloves and cook for 2 - 3 minutes or until they begin to slightly brown. With a slotted spoon, remove the garlic from the olive oil and set to the side.
- In the same pan on the same heat, add the cherry tomatoes with ¾ of the basil leaves and a large pinch of salt and pepper and cook for 15 minutes on a low simmer. The cherry tomatoes will burst open and a sauce-like texture will form. Stir occasionally.
- While the sauce is cooking, fill the Ninja ZeroStick pot with heavily salted water and bring to the boil. If using fresh pasta, cook for 2 minutes or until very al dente. If using packet pasta, follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 2 minutes before the suggested cooking time as it will continue to cook when it’s stirred through the sauce. Reserve 1/2 - 1 cup pasta water.
- Add the pasta to the sauce and slowly incorporate the pecorino romano and pasta water until a glossy and silky texture forms. Finish off with an extra sprinkling of pecorino romano and fresh basil leaves.