Things you’ll need
- 1 tablespoon olive oil
- 1 clove garlic, peeled and well smashed
- 2/3 cup strained tomatoes (or tomato puree)
- ¼ cup pitted black olives, sliced
- 2 tablespoons chopped anchovies (optional)
- 2 tablespoons capers
- 1/3 cup cherry tomatoes
- Pinch of salt
- 1 tablespoon Italian parsley, finely chopped
- 2-4 sprigs of fresh basil to garnish
- 2 cups all purpose flour
- ½ teaspoon salt
- 3 eggs
- 2 tablespoons olive oil
- ¼ cup water
- Large pot
- Large sauté pan
- Rubber spatula
- Pasta maker and cutter
- Food processor
- Liquid measuring cup
- Bench flour
- Cutting board & knife
- Baking sheet lined with parchment
- Clean towel for resting pasta
Let’s get started!
- Heat olive oil in a large sauté pan over medium heat and sauté the garlic.
- Add tomatoes and lower heat slightly.
- Add olives, capers, cherry tomatoes, anchovies (optional), and a pinch of salt. Reduce heat slightly and simmer for 3 to 4 minutes.
- Pulse flour and salt in a food processor until well combined.
- Make three small holes in the flour mixture and crack an egg into each well.
- Pulse the mixture until it starts to form pebbles, then drizzle in olive oil.
- Add water while pulsing until dough starts to come together.
- Remove dough from machine and knead a few times until smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Cut the dough into fours, and roll each quarter through the pasta maker starting with the largest roller. Roll it through each number 2 to 3 times before making the number smaller (PICTURE at 3:45).
- Roll the sheet through the pasta cutter attachment to create fettuccini.
- Toss the noodles in flour and let dry under a towel for about an hour.
- Bring a large pot of water to a boil with a pinch of salt and cook pasta for 1 to 2 minutes. Remove from water immediately and serve with sauce.
- Top with chopped parsley and basil.
- TaDa! Here’s a savory dish that the Baudelaire children would be proud to serve up!