Fresh Pasta Dough For Spaghetti Alla Chitarra Con Pomodoro Food
CURED SAN MARZANO TOMATOES
These delicious cured tomatoes from A Voce chef Missy Robbins can be used to make her Spaghetti alla Chitarra con Pomodoro, Tomato-Marinated Grilled Fish, and Mozzarella Salad with Tomato Marinade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- Set a perforated baking sheet or a fine-mesh rack over a rimmed baking sheet. Place tomatoes on perforated baking sheet; sprinkle with sugar and salt. Cover and transfer to refrigerator; let stand overnight to drain.
- Transfer tomatoes to a large bowl; set aside. Discard liquid. Place garlic, lemon peel, orange peel, thyme, oregano, and olive oil in a large saucepan over medium-high heat. Cook until heated through. Pour garlic mixture over tomatoes. Cover and transfer to refrigerator; let marinate overnight. At this point, tomatoes and marinade may be stored, covered and refrigerated, until ready to use, up to 2 weeks.
- To use tomatoes, remove from marinade and finely chop; reserve marinade for another use.
FRESH PASTA DOUGH FOR SPAGHETTI ALLA CHITARRA CON POMODORO
Make fresh pasta for Spaghetti alla Chitarra con Pomodoro using this simple recipe from A Voce chef Missy Robbins.
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes enough for 4 servings
Number Of Ingredients 2
Steps:
- Mound flour in center of a large work surface and make a well in the middle. Place egg yolks and 1 tablespoon water in well.
- Using a fork, slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands; knead dough until smooth and elastic. Cover with plastic wrap and let stand 20 minutes before using.
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