Homemade Tagliatelle with Romagnola Tomato Sauce

Making homemade pasta is a bit of a project. But I loved it. This dough is so soft and smooth. Very easy to work with. I busted out my pasta roller for the first time since buying it 15 years ago. Yay!

I went to the best - Lidia Bastianich. She explains things so clearly, so I thought for my first foray, it would be best to use her guidance. This group of tagliatelle I cooked:

While this group of tagliatelle nests, I froze for later use:

Tagliatelle are long flat ribbon noodles that work beautifully with a meat ragu or a pesto. The sauce I went with; however, is a beautiful Romagnola tomato sauce that features fresh in-season tomatoes. I hope you get to make this while the Jersey tomatoes are still in their prime for the next couple of weeks.

You can certainly make this sauce with storebought fresh tagliatelle, but if you do have the time and a pasta roller, I do recommend trying this recipe. The fresh pasta is a such a wonderful texture and flavor. We really enjoyed it. 

This sauce also features fresh rosemary and parsley, so it is a definite change from the classic marinara. 

 Homemade Tagliatelle

From "Lidia Cooks from the Heart of Italy"

By Lidia Bastianich

Makes 1 1/2 lbs. fresh tagliatelle, serving 6

3 cups all-purpose flour, plus more as needed

3 large eggs (cold)

3 large egg yolks (cold)

3 Tbsp. extra virgin olive oil

2 Tbsp. ice water, plus more as needed

Recommended equipment: A food processor fitted with steel blade; a pasta rolling machine

Put the flour in the bowl of the food processor and process for a few seconds to aerate. Mix the whole eggs and egg yolks, olive oil, and ice water in a measuring cup with a spout.

Start the machine running with the feed tube open. Pour in the liquids all at once (scrape in all of the drippings), and process for 30 to 40 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or too dry. Feel the dough and add either more flour or more ice water, in small amounts. Process briefly, until the dough gathers on the blade, and clear the sides of the bowl. 

Turn the dough out on a lightly floured surface, and knead by hand briefly until it's smooth, soft and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour. (You can refrigerate this dough for up to a day, or freeze it for a month or more. Defrost frozen dough in the refrigerator; return it to room temperature before rolling).

To make tagliatelle: Cut the dough in six equal pieces. Keeping it lightly floured, roll each piece through the machine at progressively thinner settings into sheets that are 5 inches wide (or as wide as your machine allows) at at least 20 inches long. Cut the long sheets in half crosswise, giving you twelve strips, each almost a foot long.

One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta. With a sharp knife, cut cleanly through the folded dough crosswise, at 1/2-inch intervals. Shake the cut pieces, opening them into long ribbons of tagliatelle. Dust them liberally with flour, gather into a loose nest, and set it on a floured towel or tray. Fold, cut and unfurl all the strips this way, piling the tagliatelle in small floured nests. Leave uncovered to air-dry at room temperature, until ready to cook (or freeze the nests on the tray until solid, and pack in airtight ziplock bags).

Tagliatelle with Romagnola Tomato Sauce

From "Lidia Cooks from the Heart of Italy"

By Lidia Bastianich

Makes sauce for 1 batch (1 1/2 pounds) tagliatelle or other pasta, serving 6

For the sauce

3 lbs. ripe tomatoes (round, plum, or cherry varieties are all fine)

4 Tbsp. extra virgin olive oil

4 plump garlic cloves, peeled and thinly sliced

1 sprig fresh rosemary (a short branch with lots of leaves)

1/2 tsp. peperoncino flakes, to taste

2 Tbsp. tomato paste

1 tsp. kosher salt

2 Tbsp. chopped fresh Italian parsley

For the pasta:

1 batch (1 1/2 pounds) homemade tagliatelle (see above)

1/2 cup or so freshly grated Parmigiano-Reggiano cheese, plus more for the table

2 Tbsp. or so extra virgin olive oil for finishing

Recommended equipment: A heavy-bottomed skillet or saute pan, 12-inch diameter or larger

For the sauce: Core the tomatoes, and cut them in half. With round or plum tomatoes, squeeze seeds into a sieve placed over a bowl - save the juices and discard the seeds - then chop the tomatoes into 3/4-inch pieces. Cherry tomatoes need only be cut in half.

Pour the olive oil into the big skillet, and set it over medium-high heat. Scatter the garlic slices in the pan, and heat for a minute or so, until they start sizzling. Toss in the rosemary sprig and peperoncino, let them heat for a few moments, then drop the tomato paste into a clear hot spot in the pan bottom. Toast the tomato paste for a minute, then pour in the chopped tomatoes, sprinkle on the salt and stir all together.

Cook the tomatoes for a couple of minutes, until the begin to release their liquid. Pour in the reserved tomato juices from the bowl, along with 1/2 cup of water (use it to slosh out the tomato bowl). Bring the sauce to a boil, then adjust heat to keep it perking steadily. Cook, uncovered, until tomatoes break down into a chunky sauce, about 10 to 12 minutes. When the sauce is done, stir in the parsley and turn off the heat (or keep it barely simmering if you are ready to cook the pasta).

To cook the tagliatelle: Bring a large pot of well-salted water to a rolling boil. Shake the nests of tagliatelle in a colander or a strainer to remove excess flour. Drop all the pasta into the pot at once, and stir to loosen and separate the strands. Cover the pot, and return the water to a boil rapidly. Set the cover ajar, and cook the pasta, stirring occasionally, for 2 minutes or more, until barely al dente (it will cook a bit more in the sauce).

Have the tomato sauce at a simmer; if it has cooled and thickened, loosen it with a bit of the hot pasta-cooking water. Lift the tagliatelle from the cooking pot quickly, with a spider and tongs, drain briefly, and drop into the simmering ragu. Toss together, over low heat, for a minute or more, until all the strands are coated and perfectly cooked. Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.

Turn off the heat, sprinkle 1/2 cup or so of grated cheese over the tagliatelle, and toss well. Drizzle a couple of tablespoons of olive oil all over and toss again. Heap the pasta in warm bowls, and serve immediately, passing more cheese at the table.

Fusilli with Roasted Grape Tomatoes and Burrata

Tomatoes and pasta are the perfect combo. Add burrata to the mix and WOW!

If you aren't familiar with burrata it is a mozzarella type cheese filled with a spectacular cream inside. It works perfectly with this dish. If you can't find it, I recommend tossing some boccacini mozzarella in its place. But if you get your hands on some, make this dish!!

This is a perfect summer dinner to me. Easy prep and just enough to fill you up.

Enjoy!

Fusilli with Roasted Grape Tomatoes and Burrata

Makes 2 generous servings

 1 pint grape tomatoes

4 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

4 Tbsp extra virgin olive oil, divided, plus more to drizzle before serving

1/4 cup fresh basil leaves, chiffonade

Salt and pepper to taste

1/2 pound fusilli or other favorite pasta

Pasta water

2 4-ounce burrata balls

Preheat oven to 400 degrees Fahrenheit. 

On a baking sheet, toss grape tomatoes with 2 Tbsp. olive oil, salt and pepper to taste. Roast in oven for 20 minutes. Remove from oven and set aside.

In a large pot of salted boiling water, cook fusilli to al dente according to the cooking time on the box of pasta. Usually about 8 minutes.

In a pan over medium heat, add olive oil, garlic and crushed red pepper flakes. Saute for a minute or two. Add roasted tomatoes. Gently crush tomatoes with a fork or the back of a cooking spoon while cooking in pan. 

Using a spider ladle or slotted spoon, transfer cooked pasta directly from the pot into the pan with tomato and garlic mixture. Ladle some pasta water into the pan with pasta, tomatoes and garlic. About 1/2 cup to 1 cup, depending on how saucy you like your sauce. Stir in fresh basil. Remove from heat.

To serve: Divide pasta between two pasta bowls. Top each with one ball of burrata. Drizzle olive oil, a turn of pepper and a dash of salt. Garnish with more olive oil and fresh basil, if desired.

Tomato's Last Hurrah

This is one of my fave recipes of the summer: Heirloom Tomatoes with Herbed Ricotta. I'm getting it in under the wire. Tomatoes are still pretty rocking in September, so if you get your hands on some good ones, please make this.

This is perfect for everything: Breakfast, lunch or a light dinner. I will admit, I replaced the dill with my basil as dill was one of my gardening fails of 2020. You win some; you lose some. 

I did not make homemade ricotta. Just a container of Maggio and all was good in the hood. 

This is a Barefoot Contessa recipe. She calls for heirloom tomatoes, which I'm sure are available at every schi schi market along the coast and quant streets of the high-falutin Hamptons, where she resides. But I made this dish with the good ole' Jersey tomato from my fave farmer's market in South Jersey. There's nothing fancy about it, but the taste is aces.

I enjoyed my tomatoes and ricotta on a slice of toasted Italian bread. It was fantastico.

Heirloom Tomatoes with Herbed Ricotta

Serves 6

From "Cook Like a Pro" by Ina Garten

2 cups fresh ricotta, preferably homemade

3 Tbsp. minced scallions, white and green parts (2 scallions)

2 Tbsp. minced fresh dill

1 Tbsp. minced fresh chives

Kosher salt and fresh ground black pepper

2 pints assorted heirloom tomatoes

1 tsp. minced garlic

1 Tbsp. good olive oil, plus more for drizzling

1/2 cup julienned fresh basil leaves, plus extra for garnish

Fleur de sel

In a medium bowl, combine the ricotta, scallions, dill, chives, 1 tsp. salt and 1/2 tsp. pepper and set aside for up to 30 minutes.

With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 tsp. salt and 1/2 tsp. pepper and set aside.

When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.

Presto Pesto Pasta

 Easy pasta recipes are my fave. Especially when you can use up delish homemade pesto.

This silky smooth pesto sauce has a touch of cream or half and half. The grape tomatoes add a pop of color and spinach is just a power food, so I put some in as well.

This comes together in minutes. And it's nut-free, so the Jersey Girl can eat and still live to talk about it.

For my pesto recipe, click here or see below.

When it comes to any dish that includes pesto, I recommend starting out with small quantities of pesto and then add more if you want a bolder pesto sauce. In my opinion, a little pesto goes a looooong way. But you do you, Boo. If you want to add more than my two tablespoons listed in the recipe, go for it!

Fettucine with Pesto, Spinach and Grape Tomatoes

Makes 4 servings

3/4 pound fettucine pasta

2 Tbsp. pesto (recipe is below) or more if you want a stronger pesto flavor

1 pint grape tomatoes, halved

5 ounces baby spinach

1/2 cup half and half or cream

1 1/2 cups, plus more if needed, of pasta cooking water

2 Tbsp. olive oil, plus more for drizzling

1/4 cup grated parmigiano cheese, plus for more for serving

Salt and pepper to taste

In a large pot of salted boiling water, cook fettucine according to instructions on the box. About halfway through cooking the pasta, ladle out 3 cups of pasta cooking water into a measuring cup or bowl and set aside.

Once pasta is cooked, drain.

Return the pasta pot to a burner over medium heat. Add 1 cup pasta water, olive oil and pesto. Stir until well combined. Add half and half, a pinch of salt and pepper to taste. Stir until combined. Return pasta to sauce, stir to coat. Add cheese. Add more pasta water if sauce is being absorbed quickly. Stir again. Add grape tomatoes and spinach. Stir so that veggies are evenly distributed. Cover with lid so that spinach wilts, about 3-5 minutes. 

Serve with a drizzle of olive oil and more cheese! 

Pesto Jersey Girl Style (No Nuts!)

Yields 1/2 cup

2 cups fresh basil leaves

1/4 cup extra virgin olive oil

2 cloves garlic

1/4 cup grated parmigiano cheese

A pinch of salt

Freshly ground black pepper

In a bowl of a food processor, add all ingredients. Process until smooth. Add more olive oil if necessary. Store in refrigerator in a sealed container for up to 3 days or freeze for up to six months. You may freeze in ice cube trays for pre-made portions.

Pasta with a Kick

Easy recipes with lots of flavor. That's what summer cooking is all about. And highlighting what's in season, of course.

This Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese is ready in minutes. Tomatoes and parsley are the stars of the show, with the salty punch of black olives, capers and feta as the sidekicks. This dish is amazing on hot summer nights.

Enjoy it with wine and some bread, and a little salad, of course!

Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese

From Food and Wine

Serves 4

1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces

1/2 cup Kalamata or other black olives, pitted

1/4 lb. feta cheese, crumbled

3 Tbsp. drained capers

3 Tbsp. chopped flat-leaf parsley

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

3/4 lb. spaghetti

6 Tbsp. olive oil

3 cloves garlic, minced

In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, salt and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

Meanwhile in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minutes. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Tomato Salad in the Style of Susan

The basic formula for a tomato salad is as follows: Sliced tomatoes, mozzarella, fresh basil, salt, pepper, olive oil.

But I make mine with a little bit extra. 

This salad is nice to make ahead. You just let it hang out at room temp and magic happens. The juice is so yummy for bread dipping.

I like how all the colors of the veggies complement each other. My recipe is for two people. But you can easily multiply the quantities for a bigger crowd. I like to place everything on a flat platter for presentation purposes.

Here you go.

Susan's Tomato Salad

Serves 2

1 large tomato, sliced into 1/4 inch-thick circles

4 slices of fresh mozzarella

1/4 small red onion, sliced thin

1/2 small green bell pepper, sliced thin

1 celery stalk, chopped

2 Tbsp. fresh basil, chiffonade, 

1/4 tsp. garlic powder

1/4 tsp. salt

Black pepper to taste

2-3 Tbsp. extra virgin olive oil

On a serving plate, place the tomatoes. On top of the tomatoes, place the mozzarella evenly. Top with red onion slices, bell pepper slices and celery slices. 

In a small bowl, mix garlic powder, salt and black pepper to combine. Sprinkle mixture evenly over the veggies. Drizzle with olive oil. Top with basil chiffonade. Garnish plate with more basil if desired. Let plate sit uncovered for at least an hour before serving. Be sure to serve with fresh bread!

Super Delish Cherry/Grape Tomato Sauce

Cherry Tomato Sauce over spaghettini was an amazing hit for a Lenten Friday recently. I will definitely make this again in the summer when Jersey tomatoes are hot and heavy.

This cooks up in minutes. Literally.

It's from a really awesome Rachael Ray cookbook called, "Everyone is Italian on Sunday." Best title ever! I love this cookbook, and I strongly recommend it.

The recipe offers you options. You may use cherry or grape tomatoes. I used grape.

You may use red onions, white onions, spring onions or scallions. I used a white/yellow onion.

For cheese, I used pecorino.

You can serve over any pasta you dig. I used spaghettini.

Here's the recipe. So easy!

Cherry Tomato Sauce
From "Everyone is Italian on Sunday"
By Rachael Ray
(Serves 4-6)

3 Tbsp. olive oil
1 small red or white onion, or 1 bunch scallions or spring onions (white parts only), finely chopped
4 cloves garlic, chopped or thinly sliced
2 pints cherry or grape tomatoes
A handful of fresh basil leaves, torn
Salt and pepper
Grated ricotta salata, Parmigiano-Reggiano or pecorino cheese, for serving

In a skillet with a tight-fitting lid, heat the oil (3 turns of the pan) over medium-high heat. Stir in the onion and garlic, over the pan and cook, stirring occasionally for 5 minutes to sweat the onions.

Add the tomatoes, shake the pan, cover and cook until the tomatoes begin to burst, 8 to 10 minutes. Mash and stir the sauce. Add the basil. Season with salt and pepper.

To serve: Cook one pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the sauce, starchy water and pasta. Top with cheese and serve.