Hand-Torn Pasta with Pickled Tomatoes and Herbs
Ingredients
- 3/4 cup unseasoned rice vinegar
- 1 tablespoon tamari ⓘ
- 1 1/2 teaspoons Asian fish sauce ⓘ
- 1/4 cup thinly sliced peeled fresh ginger
- 5 Thai bird chiles ⓘ
- 1 tablespoon sugar ⓘ
- 1 pint grape tomatoes, pricked with a skewer ⓘ
- 3 large eggs plus 3 large egg yolks
- 3 tablespoons grapeseed oil
- 2 cups all-purpose flour, plus more for rolling ⓘ
- Kosher salt ⓘ
- 2 tablespoons finely shredded peeled fresh ginger ⓘ
- 1/3 cup thinly sliced spring onions or scallion whites ⓘ
- 5 tablespoons unsalted butter ⓘ
- 1 long fresh hot red chile, seeded and thinly sliced ⓘ
- 1/4 cup shredded basil ⓘ
- 1/4 cup shredded mint ⓘ
Instructions
- make the pickled tomatoes In a medium saucepan, combine the rice vinegar, tamari, fish sauce, ginger, chiles, sugar and 1/2 cup of water and bring to a simmer over moderate heat.
- Let cool slightly, then add the tomatoes.
- Let stand at room temperature for 2 hours.
- Drain the tomatoes; discard the ginger and chiles.
- meanwhile, make the pasta In a standing mixer fitted with the paddle, combine the eggs, egg yolks and 2 tablespoons of the oil.
- Add the 2 cups of flour and 1 1/2 teaspoons of salt and mix until the dough comes together.
- Knead the dough on an unfloured surface for 30 seconds, then wrap in plastic and let stand at room temperature for 1 hour.
- Cut the dough into 2 pieces.
- Working with 1 piece at a time and keeping the other covered, roll the dough through successively narrower settings on a pasta machine until the pasta is very thin.
- Dust with flour and let stand on a work surface, turning the pasta once or twice, until slightly dry, about 30 minutes.
- Tear the pasta into 2-inch pieces and toss with flour.
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook until al dente, about 3 minutes.
- Drain, reserving 1/2 cup of the cooking water.
- In a large skillet, heat the remaining 1 tablespoon of grapeseed oil.
- Add the ginger and onions and cook over moderate heat until softened, about 2 minutes.
- Add the 1/2 cup of pasta cooking water and bring to a boil.
- Add the butter and simmer over low heat, shaking the pan, until the sauce is creamy.
- Add the pasta, red chile slices, basil and mint and toss until evenly coated.
- Add the goat cheese and pickled tomatoes and serve right away.
Nutrition & Diet Analysis (per serving)
967
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).