Difficulty Level: Difficult
Total Time: 2 hours
Serving Size: 4-6 servings
Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
16 oz. whole milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
Zest of 1 lemon
4 tbsp. butter
1 pint cherry tomatoes
2 garlic cloves, thinly sliced
Salt to taste
Basil for garnish
Pasta water as needed
Directions:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.
Add the ricotta, Parmigiano, lemon zest and salt to a blender and blend until smooth. Transfer the filling to a piping bag and set aside.
Bring a large pot of water to a boil.
Meanwhile, divide the pasta dough in half and roll out into long, thin sheets about 20-24 inches in length. (6 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).
Squeeze the filling from the piping bag along the long edge of the pasta sheet. Fold the pasta sheet over on the long edge and press to seal on all sides. Remove the extra dough with a pasta cutter and shape the stuffed pasta into a pinwheel shape.
Once the water comes to a boil, add plenty of salt. Turn the heat to medium and gently cook the pasta spirals for 1-2 minutes, until it floats to the top.
Gently remove the pasta from the water using a spider strainer and plate.
Melt the butter in a sauté pan over low heat and sauté the cherry tomatoes. Once they begin to burst, add the sliced garlic. Add pasta water as needed to loosen up the sauce.
Gently pour the cherry tomato sauce over each spiral.
Top with basil and more Parmigiano.
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