Mike Garten
Spicy, salty and a little sweet from the tomatoes, this pretty plate’s got it all.
Turn out a perfect batch of homemade pasta with the Good Housekeeping Electric Pasta Maker. Just add the ingredients into the mixing chamber and the machine takes care of the rest!
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Cal/Serv:
715
Yields:
4
servings
Total Time:
0
hours
40
mins
For double batch Simple Homemade Pasta with Tomato Paste
large eggs, well beaten
g
(16 oz) all-purpose flour
For Tomato Tagliatelle With Chorizo and Olives
tbsp.
capers, patted dry
oz.
cured Spanish chorizo, thinly sliced into half-moons
shallot, finely chopped
c.
pitted Castelvetrano olives, roughly chopped
double batch (16 oz.) Simple Homemade Pasta with tomato paste
c.
flat-leaf parsley, chopped
c.
loosely packed fresh oregano leaves, chopped
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Make double batch Simple Homemade Pasta with Tomato Paste
- Fit pasta maker with shaping disc.
- Place small measuring cup on digital scale; tare scale. Add eggs and then add 4 Tbsp tomato paste and enough water to reach 170 grams (6 ounces) total weight. Stir in oil.
- Add flour to mixing chamber; attach lid. Press Start to turn on pasta maker. Press Mode to select Double Batch. Press Start. Slowly pour egg mixture through liquid inlet into chamber.
- When pasta maker is done mixing, press Start to begin the extrusion process. Use flat cleaning tool to cut pasta to desired length.
Make Tomato Tagliatelle With Chorizo and Olives
- Bring large pot of water to a boil.
- Heat oil in large skillet on medium-high, add capers and cook, stirring occasionally, until they begin to blister (be careful, as they tend to spatter) and turn golden brown, about 2 minutes.
- Add chorizo and shallot and cook, stirring occasionally, until chorizo gets crisp around edges, 3 to 4 minutes. Remove from heat and toss with olives.
- Add 1 tablespoon salt to boiling water, then pasta, and cook until just tender, 2 to 10 minutes. Toss chorizo mixture with pasta, then toss with herbs.
GH Test Kitchen Tip: Changing pasta colors is as easy as replacing the water in the dough with a different liquid. Try adding beet or spinach juice or tomato paste for a pop of vibrant color. While you won’t get much flavor from the vegetable, you can think of it as a natural food dye!
NUTRITIONAL INFORMATION (per serving): About 715 calories, 26.5 g fat (6.5 g saturated), 23 g protein, 1,035 mg sodium, 93 g carbohydrates, 4 g fiber
Did you make this recipe? Comment below!
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Source : Goodhousekeeping