top of page

Mezze Maniche with Slow Roasted Cherry Tomato Sauce

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings


Pasta Dough:

  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 2 yolk

Slow Roasted Cherry Tomato Sauce:

  • 2 pints cherry tomatoes

  • 1 bulb of garlic

  • 1 tbsp. dried oregano

  • 4 sprigs of thyme

  • 1/3 cup extra virgin olive oil

  • 1 tbsp. sea salt

  • 1/2 cup Mascarpone

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. Italian parsley, finely chopped

Calabrian Chili Breadcrumbs:

  • 1/2 cup panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt

  • 1/2 tsp. Calabrian chili oil


Calabrian Chili Breadcrumbs:

  1. In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

  4. Finish with the chili oil and stir until the breadcrumbs are fully coated.

Mezze Maniche:

  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

  2. After the dough has rested, divide into four even pieces and roll out into long, semi-thin sheets. (4 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

  3. Cut the pasta sheets into roughly 2 x 1/2 inch strips. Using a small wooden roller, shape the mezze maniche.

Slow Roasted Cherry Tomato Sauce:

  1. Heat the oven to 375°F. Add the cherry tomatoes, garlic, oregano and thyme to a baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 40 minutes.

  2. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic and olive oil to a blender. Discard the thyme. Blend until smooth.

  3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.

  4. While the pasta is cooking, heat the cherry tomato sauce in a large sauté pan over low heat. Stir in the mascarpone. Add more salt to taste.

  5. Strain the pasta and add it to the pan along with the cherry tomato sauce and 1/4 cup pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

  6. Remove from heat and add the grated Parmigiano. Toss until combined.

  7. Plate and top with chopped parsley and Calabrian chili breadcrumbs.


bottom of page