Handmade Pasta with Tomato and Artichoke Sauce

Name: Handmade Pasta with Tomato and Artichoke Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 mediums artichokes; 237 milliliters chicken stock or canned low-sodium broth; 0 teaspoons crushed red pepper; 237 milliliters dry white wine; 3 larges eggs; 473 milliliters all-purpose flour, plus more for dusting; 2 Tbsps chopped fresh basil; 2 garlic cloves, minced; 1 pinch Pinch of kosher salt; 1 lemon, halved; 1 Tbsp extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus more for rubbing; 1 Tbsp chopped parsley; 118 milliliters freshly grated Pecorino Romano cheese; 4 servings Salt and freshly ground pepper; 2 Tbsps tomato paste

You can never have too many main course recipes, so give Handmade Pasta with Tomato and Artichoke Sauce a try. This recipe serves 4. One serving contains 564 calories, 21g of protein, and 19g of fat. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up flour, pecorino romano cheese, tomato paste, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

In a food processor, pulse the flour with the salt a few times. In a medium bowl, beat the eggs with the olive oil. With the machine on, pour in the eggs and process until a smooth, sticky dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth. The dough will be soft and still slightly tacky.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Egg

Salt

Equipment you will use

Food Processor

Bowl

Transfer the dough to a medium bowl and rub the surface with olive oil. Cover with plastic wrap and let stand at room temperature for at least 30 minutes.

Ingredients you will need

Olive Oil

Dough

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

Divide the dough in half. On a lightly floured surface, roll out 1 piece to a rectangle about 1/8 inch thick.

Ingredients you will need

Dough

Roll

Cut the dough in half. Using a pizza cutter, cut the dough into 6- to 8-inch-long strands 1/3 inch wide. Dust 2 large baking sheets with cornmeal and carefully lay the strands on the sheets; sprinkle the strands with cornmeal to prevent sticking. Repeat with the remaining dough. Cover and set aside at room temperature.

Ingredients you will need

Cornmeal

Dough

Equipment you will use

Baking Sheet

Pizza Cutter

Fill a large bowl with water and squeeze a lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, cut off the top two-thirds of the leaves and trim the base and stem. Using a melon baller or teaspoon, scoop out the furry choke. Rub the artichoke heart all over with the remaining lemon half. Slice the heart 1/4 inch thick and put in the bowl of lemon water. Repeat with the remaining 3 artichokes.

Ingredients you will need

Artichoke

Lemon

Melon

Water

Base

Dry Seasoning Rub

Equipment you will use

Melon Baller

Knife

Bowl

Drain the artichokes. In a medium saucepan, combine the artichokes with the stock, wine, garlic, tomato paste, olive oil and crushed pepper; season with salt and pepper and bring to a boil. Simmer over low heat, stirring a few times, until the artichokes are just tender and the sauce has thickened slightly, about 30 minutes. Season the sauce with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper