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Heathers 'Killer Pasta with Oregano'
Ingredients for the pasta:
- 2 cups all purpose flour
- 1 tsp salt
- 2 tbsp fresh oregano, finely chopped
- 2 eggs, lightly beaten
- ice water as needed
- FRESH PASTA OR DRY PASTA MAY BE SUBSTITUED
Ingredients for the sauce:
- 1 yellow onion, diced
- 1 lb ripe plum tomatoes, washed and halved
- 4 cloves garlic, peeled and crushed
- 1 tbsp tomato paste
- 1/3 cup dry red wine
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tsp black pepper
- reggiano parmesian cheese, grated
Directions:
1.Place flour,oregano, and salt in food processor. Turn machine on and slowly add eggs. Continue to process, until dough begins to form a ball. Add ice water if dough looks granular and does not easily form a ball. (If using fresh or dried pasta, skip steps 1,2,3,6,& 8).
2.Stop processor and remove dough. Transfer dough to a lightly floured board and knead for 10 minutes.
3.Place dough in a bowl and cover with a clean kitchen towel. Let rest for 15 minutes. Meanwhile, preheat oven to 350-F.
4.Combine olive oil, red wine and tomato paste. Arrange tomatoes cut side up on a cookie sheet and drizzle with olive oil mixture. Top tomatoes with onion, garlic, salt and pepper. Bake for 30 minutes.
5.Remove dough from bowl and divide into three equal parts. Roll each ball out to 1/8" thickness with a rolling pin or by using a hand-cranked pasta machine. Dust the rolled dough with a little flour and let dry for 15 minutes before cutting.
6.While pasta is drying, transfer the tomatoes to a food processor or blender and process or blend until smooth. Cover and keep warm. Set 5 quarts water to boil.
7.To cut pasta: Dust dough liberally with flour and carefully roll sheets so that dough remains separate. Cut pasta into 1/8" strips and arrange pasta to dry on counter top or cutting board.
8.Cook pasta in boiling, salted water for about one minute or until pasta floats to the surface. Drain in colander, pile on plates, spoon on sauce and sprinkle with parmesan cheese. Serves two.
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