Sweet Garlic & Basil Paperdalle with Roasted Tomatoes and Goat Cheese

 

In Tuscany, I learned all about the Italian (country of romance) philosophy of food made with love, and always by hand. It’s in that rooted connection with the ingredients, and the process that makes Italian cuisine some of the finest in the world — and also why their handmade pasta is so delicate, tender, and mouthwateringly irresistible. After you’ve had a taste of the fresh stuff, it’s almost impossible to go back to the boxed alternative. Though it takes a bit of pre-planned effort, the result is well worth it. Have fun with your food, its more delicious that way.

Chef’s note: Pasta dough needs to rest for at least one hour wrapped in plastic on the counter before rolling. Semolina (durum wheat flour) makes for really soft, elastic dough, but if you can’t find it regular AP flour will work just fine.

Sweet Garlic & Basil Paperdalle w/ Roasted Tomatoes and Goat Cheese

For Pasta
Ingredients:

  • 4 cloves garlic, roasted
  • 2 Tbs. fresh basil, finely chopped
  • 3/4 c. Flour, preferably semolina if available
  • 1/2 tsp. salt
  • 1 egg
  • 1 Tbs. good Extra Virgin Olive Oil
  • 1 Tbs. water

1. Pour the flour & salt into a neat pile On a clean counter or in a mixing bowl. With a fork, create a well in the flour pile, and crack the egg into it. Slowly begin to incorporate the flour into the egg. Once the mix has formed shaggy pieces, add the EVOO and water, and continue to gently incorporate the ingredients until you can form a loose dough ball.

2. Turn the dough ball out on to a lightly floured surface and begin to knead using the palm of your hand until dough is soft and smooth, about 8-10 min.

3. Wrap the dough in plastic wrap and set aside to rest for at least one hour.

4. Divide the dough into 4 sections. Roll out into thin sheets, until you can barely see your hand through the dough. Cut into 1-2″ strips. Toss the raw pasta dough in a little flour to keep from sticking, and cover while you prepare the rest of the Paperdalle.

5. Cook the pasta in boiling salted water for about 3-4 minutes until tender and cooked though. Toss the cooked pasta with a little olive oil, and portion onto serving plates.

For Topping
Ingredients:

  • 2 large heirloom tomatoes, rough chop
  • 1 shallot, minced
  • 1 Tbs. EVOO
  • 1/4 tsp. Salt
  • Goat cheese crumbles
  • Fresh basil

1. Preheat oven to 400 degrees F.

2. In a roasting pan, toss tomatoes, shallots, Evoo, & salt together. Roast at 400 degrees for 20 minutes.

3. To serve, top paperdalle with roasted tomatoes and goat cheese crumbles.

 

 

SHISO FRESH IS CHEF JESSICA ROY OF SHISO KITCHEN IN BOSTON, CONTRIBUTING EDITOR OF ‘YOUR PERSONAL CHEF’ FOR THE LOWELL SUN WHERE YOU CAN FIND THESE AND MORE RECIPES WEEKLY. FOLLOW ALONG ON SOCIAL MEDIA VIA @SHISOFRESH AND @SHISOKITCHEN

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