- 2 cups 00 pasta flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon olive oil
- 1-2 tablespoons water
- semolina flour
- 3 cups chopped heirloom tomatoes, some seeds removed
- 4 cloves garlic, roughly chopped
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup torn basil
- 2 tablespoons chopped parsley
- 10 oz. burrata cheese
- 2 tablespoons Parmesan cheese
- Balsamic glaze
- Attach flat beater to your Stand Mixer. Add flour and salt to mixer bowl and turn to speed 2 to combine. Turn mixer off and make a well in the center of flour mixture. Add eggs and olive oil to well, turn to speed 2 and mix for 2 to 3 minutes, adding water 1 tablespoon at a time until dough holds together. Remove flat beater and attach dough hook. Turn to Stir speed and knead for 2 to 3 minutes. Gather dough into a ball, wrap in plastic and let rest at least 1 hour.
- Attach KitchenAid Pasta Roller attachment to mixer with adjustment knob set to 1. Divide dough into quarters and flatten 1 piece, keeping remaining dough wrapped. Turn mixer to speed 2 and feed flattened dough through rollers to knead. Fold dough in half and roll again, repeat until dough is smooth and pliable and covers the width of the rollers. Change roller setting to 2 and feed dough sheet through rollers to flatten, do not fold dough for this step. Repeat for roller settings 3 through 6. Lightly dust pasta sheet with flour and set aside. Repeat process with remaining dough.
- Remove roller attachment and attach fettuccine cutter to mixer. Turn to speed 2 and cut pasta sheets into noodles. Twirl into nests on parchment paper and sprinkle with a little semolina until ready to use.
- Heat olive oil in large cast iron skillet over medium high heat. When oil is hot, add garlic and sauté 2 to 3 minutes until beginning to soften and brown. Add tomatoes and cook 2 to 3 minutes longer to heat through. Season with salt and pepper. Bring large pot of salted water to a boil over high heat. Add pasta and cook about 2 minutes until al dente. Use tongs to transfer pasta to skillet and continue to cook 1 minute, letting some of the pasta cooking liquid drizzle in.
- Transfer pasta to serving platter, sprinkle with basil and parsley and dollops of burrata. Sprinkle with Parmesan cheese and lightly drizzle with balsamic glaze. Serve immediately. Makes 4 to 6 servings
- Cook this fettucine pasta recipe over and over again!