(2 servings; double or triple this recipe for more)
I make this when tomatoes are in season. It's one of those weekend type dishes for me where I chop a few things up in the morning and then get back to making the rest of it later in the day.
This dish is fine without cheese and I don't really miss it. If you'd like to add some cheese though, I do think a bit of crumbled goat cheese might be nice in this.
Don't worry about the beet powder if you can't find any. I happened to notice some in the bulk spice section the other day, and brought some home. I also used yellow and orange tomatoes. What can I say, I love seeing different colours on my plate.
2 medium tomatoes, chopped (about 1- 1 1/3 cups)
1 tbsp fresh herbs, chopped, (parsley, chives, mint, dill; anything you have on hand and like)
1 tbsp balsamic vinegar
2 tsp olive oil
salt and freshly ground black pepper
Combine all of the ingredients in a large bowl and allow to sit for a few hours.
1 1/4 - 1 1/2 cups unbleached flour, (or use 50/50 unbleached flour and semolina flour)
1 tbsp beet powder, (optional)
1/2 tsp salt, or to taste
1 large egg
1-3 tbsp water
Place 1 1/4 cup flour, beet powder and salt into the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.
Add the egg and 1 tablespoon of water to start. Pulse a few times. If the mixture seems too dry, sprinkle a bit more water over the mixture.
Gather up the dough and knead for a few minutes on a lightly floured surface until you have a smooth ball. Cover and allow to rest for about 20 minutes.
Roll out and cut as desired
with pasta (crank) machine
When you have the desired thickness, run it through the cutter.
Repeat, until the dough mixture is used up.
Drop the pasta into lightly salted boiling water, and cook for 2-4 minutes, depending on the thickness of the pasta.
Drain and toss the pasta with the tomato sauce. Serve.