Recipe summary

Hands-on time:
45 mins. to 60 mins.
Baking time:
Total time:
60 mins. to 1 hrs 15 mins.
Yield:
3 to 4 servings
This pasta dish is inspired by the many varieties of tomatoes coming into fashion. If heirloom tomatoes aren't available to you, a combination of vine and cherry tomatoes is a good substitute.
Volume Ounces Grams

Pasta

Tomatoes

  • 2 tablespoons garlic oil or plain olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 2 pounds heirloom tomatoes, cored and sliced
  • 1/2 teaspoon flaked sea salt; Maldon sea salt is a good choice
  • 1/2 cup fresh whole basil leaves

Directions

  1. 1) To make the pasta: Combine the flour, eggs, and salt in a food processor and pulse until a smooth dough forms. Or mix with a hand or stand mixer; or by hand.
  2. 2) Knead the dough into a ball, wrap it in plastic, and set it aside to rest for 30 minutes.
  3. 3) For the tomatoes, heat a small, heavy-bottomed saucepan over low heat and add the oil. Once the oil is hot, add the garlic, and cook until it turns golden. Transfer the garlic to a paper towel to dry, reserving the oil.
  4. 4) Combine the tomatoes with the oil, garlic, and salt in a large bowl, tossing to combine. Set aside while you make the pasta.
  5. 5) Run the dough through a pasta machine on its thickest setting. Repeat the process, flouring as necessary, gradually reducing the thickness to the last setting. Cut along the length of pasta at foot-long intervals, then cut each into 3/4"-wide strands.
  6. 6) Bring 4 quarts water + 1 tablespoon salt to a boil. Drop the pasta into the boiling water, stir, then cook for 4 minutes.
  7. 7) Drain the pasta, and refresh under cold running water to stop the cooking. Continue to drain the pasta in a colander for 10 minutes or so, then toss with the tomatoes and fresh basil.
  8. 8) Serve immediately; or refrigerate and serve later.
  9. Yield: 3 to 4 servings.

Tips from our bakers

  • For soft, tender pasta, use Italian-Style Flour, as directed above. For pasta with a little more texture and bite, use 2 cups (9 1/4 ounces) King Arthur Perfect Pasta Blend, or 2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour.