Difficulty Level: Difficult
Total Time: 2 hours
Serving Size: 4-6 servings
Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
2 tbsp. extra virgin olive oil
1 pint cherry tomatoes
1 1/2 cup whole milk ricotta
1/4 cup smoked scamorza, grated
1/4 tsp. salt
6 tbsp. butter
Juice of.1/2 lemon
Basil chiffonade for garnish
Directions:
Roasted Tomatoes:
Preheat the oven to 400°F.
Add the cherry tomatoes to an oven-safe baking dish. Drizzle with olive oil and add salt to taste. Bake in the oven for about 30-40 minutes until the tomatoes begin to burst.
Pasta Pinwheels:
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.
Add the ricotta, smoked scamorza and salt to a blender and blend until smooth. Transfer the filling to a piping bag and set aside.
Bring a large pot of water to a boil.
Meanwhile, divide the pasta dough in half and roll out into long, thin sheets about 20-24 inches in length. (6 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).
Squeeze the filling from the piping bag along the long edge of the pasta sheet. Fold the pasta sheet over on the long edge and press to seal on all sides. Remove the extra dough with a pasta cutter and shape the stuffed pasta into a pinwheel shape.
Once the water comes to a boil, add plenty of salt. Turn the heat to medium and gently cook the pasta for about 2 minutes, until it floats to the top. Be sure that it enters the pot in a spiral shape so it will hold form.
Gently remove the pasta from the water using a spider strainer and plate.
Melt the butter in a sauté pan over low heat and add the lemon juice. Gently pour the lemon butter sauce over each spiral.
Top with the roasted tomatoes, basil and more grated smoked scamorza.