Homemade Tomato Pasta

You will hit the jackpot with this homemade tomato pasta, where the rich embrace of ripe tomatoes, garlic, and fresh thyme transforms a simple dish into a symphony of rustic Italian flavors.

Homemade Tomato Pasta Recipe

FOR THE PASTA
three large eggs
3 cups all-purpose flour
1Ts kosher salt

FOR THE TOMATO SAUCE:
1 Lb fresh tomatoes diced
Two garlic cloves finely minced
2 Tbs extra virgin olive oil
1 Tbs salted butter
Salt and pepper to taste
5-7 fresh thyme sprigs
¼ cup fresh chopped parsley
⅓ cup dry white wine (Pinot Grigio)
Freshly grated Parmigiano Reggiano cheese

MAKE THE PASTA:
0:10 – Start by breaking the three eggs in a bowl. Add 3 cups of all-purpose flour to a food processor together with 1 Ts kosher salt and the three eggs. Close cover, then pulse until you get a crumbly mixture. Dump the mix on the counter, then knead until the dough sticks together. Don’t over-knead the dough. You need just enough until it sticks together. Wrap it in plastic and place it in the refrigerator for about 30 min. Take the dough out after 30 min and split it in two. Wrap one half and place it back in the fridge.
1:13 – Start hand-rolling the other half until it’s flat and wide enough to fit through the rollers ( a rough 15″ x 5″ x 3/8″ piece). Set your pasta roller to the thickest setting #1, then start rolling your flattened dough. It will look like a ripped rag at first. Fold it half lengthwise if it gets too long, then run it through the machine again. Fold in the ripped edges and run it through the same setting again. If you keep having ripped edges, fold them in again.
2:13 – Keep rolling until it looks smooth.
Switch to the next setting #2, and roll the dough through once.
Keep switching and rolling once for each setting; the sheet will get thinner and smoother. Continue until setting #6. The sheet will get longer each time. Cut the sheet into 12 inches-long sheets, then cut 1/2-inch wide strips from each sheet. You’ll get about 6-7 strips.
Dust flour on a kitchen towel, place the pasta strips on it, and dust with flour. Continue cutting the rest of the sheets into strips.
Repeat the same process with the other half of the dough.

TOMATO SAUCE:
3:48 – Start by finely dicing two garlic cloves. Next, chop 1 Lb fresh tomatoes. Add a large pan on medium heat and add 2 Tbs extra virgin olive oil. Next, add 1 Tbs salted butter and let it melt. Add the diced garlic to the pan and saute for 1 min max. Be careful not to burn the garlic; it’ll taste bitter. Add the chopped tomatoes to the pan, salt and pepper to taste, and a few sprigs of fresh thyme to the sauce, and saute for about 30 min on low heat. If the sauce looks dry, add ¼ cup water or ⅓ cup dry white wine (like Pinot Grigio). Continue cooking until the sauce looks ‘saucy.’ You can discard the thyme stalks once the sauce is done. Finely chop about 1/4 cup parsley and add it to the sauce.

5:20 – Add water to a large pot, add 2 Tbs salt, and boil on high heat. Add pasta to the boiling water and boil for 3 minutes, stirring occasionally.
Drain pasta and transfer to the saucepan. Stir gently until it gets coated evenly with the tomato sauce.
Serve your homemade tomato pasta while hot with grated Parmigiano Reggiano cheese.