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, 2 yolks
2 tbsp. extra virgin olive oil
6 garlic cloves, crushed
1/2 shallot, chopped
10-12 plum or beefsteak tomatoes, quartered
1 cup of water
1 tbsp. white wine vinegar
Grated Parmigiano for topping
Basil oil to finish
Basil for garnish
Salt to taste
Directions:
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.
Meanwhile, add the olive oil to a heavy-bottomed pot and sauté the garlic, shallot and tomatoes for about 4-5 minutes until the tomatoes soften. Add the crushed red chili flakes and salt to taste.
Add 1 cup of water to the pot. Cover and let simmer over low heat for 15 minutes.
Add the tomato mixture to a blender and blend until smooth. Using a fine mesh strainer, strain the blended tomato mixture and add back to the pot.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Cut the pasta sheets into roughly 2 x 2 inch squares and shape the sopressini.
Bring a medium-sized pot of water to a boil.
Once the water comes to boil, add plenty of salt. Cook the pasta until it floats to the top, about 2-3 minutes.
Strain the pasta and add it to the pot with the tomato brodo over medium heat.
Once the brodo is hot, serve in bowls and top with basil, Parmigiano and a drizzle of basil oil.