I grew up in a small, ethnically diverse community. Polish, Italian, Slovakian dishes were among the foods being served when visiting neighbors. This is were I got my love for pasta. Trying to eat healthier, this is a meat-free meal that is filling and will satisfy the heartiest appetite.
Start by making the pasta:
In your stand mixer bowl add:
2 large eggs
1 cup flour
3/4 cup semolina flour
2 tablespoons water
1/2 teaspoon salt
2 tablespoons olive oil
Mix with the paddle beater for about one minute, then switch to the dough hook and knead for another 10 minutes. Remove from bowl and knead by hand an additional
two minutes. Wrap in plastic and refrigerate for 30 minutes.
Remove and form two rectangular pieces of dough, dusting both sides with flour. Starting with the widest setting on the extruder, feed dough through on the #1 setting. Fold dough over on itself and feed two more times. Move through all the settings from two up to number five, repeating the process at each setting.
After thinning the dough, change to the spaghetti cutter and feed through this time, cutting the pasta. Allow to dry for 30 minutes.
To cook, add to boiling water and cook for 6 minutes.
To make the topping,
4 multicolor tomatoes
6 fresh basil leaves
1 clove garlic
Add these ingredients and 4 tablespoons of a good quality extra virgin olive oil to a large saute pan and heat over medium heat. Once heated, add pasta until well coated.
Rosemary Olive Oil Bread
To 1/2 cup of warm water, add 2 tablespoons yeast and 2 teaspoons sugar. Allow to active for 5 minutes.
In a stand mixer bowl add:
2 cups all purpose flour
1 cup bread flour
2 tablespoons dried rosemary
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 cup extra virgin olive oil
1/2 cup water
Once the dough pulls away from the sides of the bowl. knead for 10 minutes.
Place dough in a bowl covered in olive oil, rolling the dough to completely cover it in oil. Let rise until doubled in size - about two hours. Punch dough down and divide into two round balls and place them on a cookie sheet. Let rise again for another two hours.
Sprinkle the tops with coarse salt.
Bake at 400 degrees for 10 minutes, then brush tops with olive oil. Continue baking another 20 minutes or until top is golden brown.
Serve with a side of olive oil, fresh garlic, rosemary, basil and lemon infused balsamic olive oil.