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The following recipe was featured during the presentation of Heathers during TBS's Dinner & a Movie.
For the Pasta
2 c all-purpose flour
1 tsp. salt
2 tbsp. fresh oregano, finely chopped
2 eggs, lightly beaten
ice water as needed
(Fresh pasta or dry pasta may be substituted)
For the Sauce
1 yellow onion, diced
1 lb. ripe plum tomatoes, washed and halved
4 cloves garlic, peeled and
crushed
1 tbsp. tomato paste
1/3 c dry red wine
2 tbsp. olive oil
1/2 tsp. kosher salt
1 tsp.black pepper
Reggiano parmesan cheese, grated
1 copy Moby {omitted}{omitted}{omitted}{omitted}, dog eared * mineral water
* 1 big red schrunchie
1. Place flour, oregano and salt in food processor. Turn machine on and
slowly add eggs. Continueto process, until dough begins to form a ball. Add
cold water if dough looks granular and does not easily form a ball. (If
using fresh or dried pasta, skip steps 1,2,3,6 and 8.)
2. Stop processor and remove dough. (Dough should not be sticky) Transfer
dough to a lightly floured board and knead for 10 minutes.
3. Place dough in a bowl and cover with a clean kitchen towel. Let rest for
15 minutes. Meanwhile preheat oven to 350F.
4. Combine olive oil, red wine and tomato paste. Arrange tomatoes cut side
up on a cookie sheet and drizzle with olive oil mixture. Top tomatoes with
onion, garlic, salt and pepper. Bake for 30 minutes.
5. Remove dough from bowl and divide into three equal parts. Roll each ball
out to 1/8" thickness with a rolling pin or by using a hand-cranked pasta
machine. Dust the rolled dough with a little flour and let dry for 15
minutes before cutting.
6. While pasta is drying, transfer the tomatoes to a food processor or
blender and process or blend until smooth. Cover and keep warm. Set 5 quarts water to boil.
7. To cut pasta: Dust dough liberally with flour and carefully roll sheets
so that dough remains separate. Cut pasta into 1/8" strips and arrange pasta
to dry on counter top or cutting board.
8. Cook pasta in boiling, salted water for about one minute or until pasta
floats to the surface. Drain in colander, pile on plates, spoon on sauce and
sprinkle with parmesan cheese. Serves two.
Tip: Use great caution when using the food processor, blender, pasta
machine, sharp knives, etc. as 'accidents' are bound to happen.
For the Pasta
2 c all-purpose flour
1 tsp. salt
2 tbsp. fresh oregano, finely chopped
2 eggs, lightly beaten
ice water as needed
(Fresh pasta or dry pasta may be substituted)
For the Sauce
1 yellow onion, diced
1 lb. ripe plum tomatoes, washed and halved
4 cloves garlic, peeled and
crushed
1 tbsp. tomato paste
1/3 c dry red wine
2 tbsp. olive oil
1/2 tsp. kosher salt
1 tsp.black pepper
Reggiano parmesan cheese, grated
1 copy Moby {omitted}{omitted}{omitted}{omitted}, dog eared * mineral water
* 1 big red schrunchie
1. Place flour, oregano and salt in food processor. Turn machine on and
slowly add eggs. Continueto process, until dough begins to form a ball. Add
cold water if dough looks granular and does not easily form a ball. (If
using fresh or dried pasta, skip steps 1,2,3,6 and 8.)
2. Stop processor and remove dough. (Dough should not be sticky) Transfer
dough to a lightly floured board and knead for 10 minutes.
3. Place dough in a bowl and cover with a clean kitchen towel. Let rest for
15 minutes. Meanwhile preheat oven to 350F.
4. Combine olive oil, red wine and tomato paste. Arrange tomatoes cut side
up on a cookie sheet and drizzle with olive oil mixture. Top tomatoes with
onion, garlic, salt and pepper. Bake for 30 minutes.
5. Remove dough from bowl and divide into three equal parts. Roll each ball
out to 1/8" thickness with a rolling pin or by using a hand-cranked pasta
machine. Dust the rolled dough with a little flour and let dry for 15
minutes before cutting.
6. While pasta is drying, transfer the tomatoes to a food processor or
blender and process or blend until smooth. Cover and keep warm. Set 5 quarts water to boil.
7. To cut pasta: Dust dough liberally with flour and carefully roll sheets
so that dough remains separate. Cut pasta into 1/8" strips and arrange pasta
to dry on counter top or cutting board.
8. Cook pasta in boiling, salted water for about one minute or until pasta
floats to the surface. Drain in colander, pile on plates, spoon on sauce and
sprinkle with parmesan cheese. Serves two.
Tip: Use great caution when using the food processor, blender, pasta
machine, sharp knives, etc. as 'accidents' are bound to happen.
