Summer Sunflowers Pasta
With sun gold tomato sauce
a dinner recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
This summery meal is a treat straight from the garden, from fresh basil and tomatoes to fresh garlic simply done to enhance each flavor profile.
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 15 M
TOTAL | 1 H
4-6 SERVINGS
| 8-10 oz
SPECIAL EQUIPMENT:
PASTA MACHINE
SPRAY BOTTLE
DUTCH OVEN OR COMPARABLE PAN
Making the doughs:
On your bench measure out your first 227g of 00 flour and pour onto your work surface. To this you will add 1 heaping tbsp of Turmeric and 128g eggs.
Begin mixing your eggs inside the well to hydrate the color and then begin mixing in small amounts of flour and as that is absorbed continue mixing in more. Once you have created a thick pudding like consistency and the liquid portion will not run off the bench if the well is broken, begin chopping and mixing with your bench scraper. Continue to chop until a scrambled egg appearance has emerged then begin combining with your hands into a rough shaggy ball. At this point you will start kneading the dough. Knead for approximately 7 minutes, cover/wrap and set aside.
Repeat this process again for the cacao dough. At the completion of both doughs allow them to rest for 30 minutes from the time the final dough was completed.
Making the filling:
In a medium bowl combine the ricotta, chopped fresh basil, grated cheeses and salt and pepper to taste. Cover and refrigerate until ready.
Assembling the Sunflowers:
Once rested take and roll out one dough at a time using 1/2 of each dough ball to just setting zero or the thickest setting on your machine. Be sure to roll the dough out enough so the dough width matches the width of the machine rollers. Roll both colors. To a number 6. Flouring your dough if needed while rolling to prevent sticking.
As you roll them out you will create large sheets approximately 18-20 inches long, shorter for a wider machine . If using a mattarello roll to a rubberband thickness or slightly less.
With your 2.5 inch round cutter cut out as many of both colors as you can. Making sure to have an equal number of both.
Load your piping bag with filling and on the turmeric circles place a shy tbsp amount of filling on each one. Spritz lightly with water and cover each with a cacao circle and seal with your fingers.
Once sealed bring up 2 opposing sides and with each hand pinch the sealed edge of dough to create a point on either side of the ravioli. Making points as equally spaced as you can get for a total of 8 points. This will help create the distinct center of the sunflower with the cacao and allow the turmeric dough to be visible again from the top and create your petals.
Do this with all dough.
Cooking the sunflowers:
Start your water to boil in a medium to large shallow pot, adding enough salt to just taste a little saltiness. When you have achieved a rolling boil, toss in your pasta to cook, do this in groups to not over fill the pot. After a minute or 2 check for done-ness these will float and give approx 1 minute longer once floating. Check for doneness cook to your preference al dente is recommended.
For the sauce:
Slice the onion and garlic. In your Dutch oven add olive oil and onions and garlic until fragrant. Slide your tomatoes in half and add to pan. Add approx 3 leaves of basil to pan and cook until tomatoes are soft and easily squished. With your immersion blender blend contents of pan until smooth. Add butter and Parmesan cheese along with salt and pepper to taste.
When serving this sauce add some of your pasta water to the pan to loosen the sauce. Coat all pasta top with more Parmesan and fresh basil. Enjoy.
3-4 days refrigerated.
ground
A popular spice with a pungent, earthy-sweet taste and a slightly peppery finish.
0.35 oz - PORTION$0.50
2.5 oz - JAR$5
2.5 oz - REFILL$4
8 oz - REFILL$14
high fat (20-22%)
powder
Our cacao powder has the more-prized high-fat content. This natural cacao powder will yield rich chocolatey flavor in baked goods. No sugars have been added to this raw ingredient.
0.25 oz - PORTION$0.50
1.5 oz - JAR$4
1.5 oz - JAR$4
1.5 oz - REFILL$3
1.5 oz - REFILL (5 PACK)$13
6 oz - REFILL$10
