Hand-rolled Fat Noodles with Confit Tomatoes, Basil Ricotta and Parmesan Cheese

These chunky noodles are easy to make and get an extra boost with fresh herbs.

From Chef and AeroGarden Fan Adam Witt (@omnivorousadam)

I'm not a pasta elitist that insists the handmade stuff is always better than boxed. I love a good machine-made bucatini - a pasta shape that a machine can handle very well. That being said, handmade pasta is something different and special. The taste and texture of the pasta varies by shape and filling. Handmade pasta is generally delicate and luxurious, but these "fat noodles" laugh in the face of all of that!

They're chunky, hearty and super fun to eat. Once the dough ratio of flour to eggs is understood, it can be taken in a number of directions, like folding in a handful of fresh green herbs from my AeroGarden. Now we have ourselves an herb-laced pasta ready to be hand-cut into a wide, chunky long noodle. Cook on!

Ingredients

1 pound Cherry Tomatoes

5 sprigs Fresh Thyme

5 Garlic cloves, smashed

2 cups Olive Oil, or enough to cover tomatoes

2 cups Type "00" Flour (230g)

2 Whole Eggs

3 Egg Yolks

1/2 cup Basil, Chervil, Chives, Tarragon, Parsley (in any combination), finely minced

1 cup Fresh Ricotta

2 Tbsp Basil Oil

Parmesan Cheese, to taste

Black Pepper, to taste

Kosher Salt, to taste

Directions

Preheat the oven to 200F. Place the cherry tomatoes, smashed garlic and thyme in a baking tray. Fill with enough olive oil to submerge the tomatoes. Bake for 2-2.5 hours, or until the tomatoes are very softened. Set aside to cool.
Make a mound with the “00” flour, dimple the middle and add in the eggs, egg yolks and herbs. Use a fork to whisk the eggs into the flour then knead by hand until shiny and hydrated. Wrap tightly in plastic wrap and let rest for 30 minutes. Can be made and stored in the fridge 2 days in advance if wrapped tightly.
Mix the basil oil into the ricotta, season with a pinch of salt and a few twists of black pepper and set aside.
Lightly flour a work surface, and use even pressure to roll out the pasta dough. Dush the dough with flour then fold it onto itself. Use a knife to cut 1/2 inch slices to form long, wide noodles. Dust in flour to coat the noodles so that they don’t stick together. Simmer the pasta in boiling salted water for a few minutes until cooked through.
Smear a plate or bowl with the basil ricotta, top with the herbed noodles, confit tomatoes, and freshly grated parmesan cheese.