- 2 cups pasta flour
- 2/3 cup fine semolina
- 1 teaspoon fine sea salt
- 4 large eggs
- 1.3kg ripe tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper
- 2 cloves garlic, minced
- 4 basil leaves, coarsly chopped
- 1 medium yellow onion, finely chopped
- 1/4 cup white wine
- Coarsely grated Parmesan cheese for serving
- Preheat oven 180C. Line a large rimmed baking tray with parchment paper.
- Attach flat beater to KitchenAid Stand Mixer. Add “lour, semolina and sea salt to mixer bowl, turn to Stir speed and add eggs, mixing until a coarse dough forms. Exchange flat beater for dough hook. Turn mixer to speed 2 and knead for 2 to 3 minutes. Gather dough into a ball, wrap in plastic wrap and let rest 1 hour.
- While dough is resting, place tomatoes on prepared tray. Sprinkle with half of olive oil and season with salt and pepper. Roast tomatoes 1 hour or until they collapse and are lightly browned. Chop coarsely, reserving juice. Refrigerate until needed.
- Assemble KitchenAidPasta Press attachment with large macaroni plate to mixer. Divide prepared pasta dough into small walnut-sized balls. Turn mixer to speed 10 and drop pasta balls into hopper one at a time. Use combo tool if dough becomes caught in hopper and no longer self-feeds. Extrude macaroni to 1-inch lengths, cutting with wire cutter. Lay in a single layer on a lightly floured tray.
- Heat remaining oil in a large skillet over medium heat. Add garlic, basil and 1 teaspoon salt, cook stirring frequently for 1 minute or until fragrant. Add onion and cook, stirring frequently for
3 to 4 minutes or until softened. Add white wine and bring mixture to a boil. Reduce heat and simmer for 2 minutes or until reduced by half. Add tomatoes and cook 5 minutes, stirring frequently, or until sauce has thickened slightly.
- Bring a large pot of salted water to a boil over high heat. Cook pasta for 3 to 5 minutes or until al dente. Drain pasta and add to tomato sauce. Stir well and serve immediately with Parmesan cheese if desired.
makes 4 to 6 servings