Roasted Tomato & Stracchino Corzetti

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 2 pints cherry tomatoes

• 1/4 cup extra virgin olive oil

• Sea salt to taste

• 4 tbsp. butter

• 4 oz. stracchino

• Fresh basil, torn

• Aglio e Olio seasoning, optional (dried oregano, parsley and crushed red chili flakes)

Directions:

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. Preheat the oven to 400°F.

3. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and sea salt to taste. Roast for about 30-40 minutes until the tomatoes burst and soften.

4. After the dough has rested, divide into four even pieces and roll out into long sheets. (3 or 4 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).

5. Use a corzetti stamp and cutter to cut and shape the corzetti.

6. Bring a large pot of water to a boil. Add plenty of salt. Cook the corzetti until al dente.

7. Melt the butter in a large pan. Strain the corzetti and add them to the pan along with the juice from the roasted tomatoes. Toss over low heat.

8. Plate and top with the stracchino, roasted tomatoes, basil and seasoning of your choice.