HomeRecipesCook Along with Chef Deniz: Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano
Cook Along with Chef Deniz: Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano
August 13, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.
Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano
Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano
Yields: 2 portions.
Ingredients:
For the pasta dough;
2 cups of strong flour, ideally 00 type
3 large eggs, ideally organic with bright yolks
Pasta machine
Sauce;
400ml sungold, or baby variety, tomatoes, cut in half
15 leaves of fresh basil
4 garlic cloves, finely chopped
1 pinch chili flakes, or a small chili sliced thin
50ml olive oil
75 ml cold butter, cut into small chunks
100ml parmesan reggiano chunk
Instructions:
For the pasta dough, transfer your flour on your work surface and make a well. Crack your eggs and start whisking as you gradually incorporate the flour. Mix and knead the dough until smooth and elastic, and rest it at least 2-3 hours at room temperature or in the fridge over night. 1 hour before cooking, roll your pasta to the thinnest setting on your pasta machine. and hag on a rack until it is dried, but still pliable, somewhat leather like. Roll the sheet lengthwise and cut 1/5’’ noodles. Sprinkle with extra flour or ideally semolina. Bring 5L of water up to a boil with 70ml of kosher salt.
In a large pan fry half the basil, chili and the garlic until very fragrant and slightly brown. Add your tomatoes, 30ml of water and cook over high heat until the tomatoes are lightly softened, season with salt. Boil your pasta 2 minutes or until it is cooked but still firm. Transfer the pasta into the tomato pan with cold butter, rest of the basil, and 50ml of pasta cooking water. Cook on high heat until the sauce emulsifies and thickens.
Serve in a large bowl sprinkled with parmesan cheese.