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Total Reviews: 2
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By Chef 565650 Jim
Southern California
on December 14, 2011
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Just great! Don't worry about removing the tomato seeds. If too many, they will wash out in the boiling cooking water making the noodles look more rustic and handmade.
Roasted the tomatoes and used one cup semolina, 1 cup all-pupose flour, 1 egg, 1 Tbsp olive oil, and a little salt to make pasta. Let rest an hour in plastic wrap.
Used a contoured chop stick to roll the noodle onto. Pinched noodle together before pulling off chopstick. Put in freezer or fridge to allow to set - about 30 minutes. Dump in boiling salted water for about 4 minutes and drain.
Sauce: The other half of my roasted tomatoes, 1 clove fresh pressed garlic, about 2 inches anchovie paste, 12 shrimp, 1 Tbsp capers, and about 12 kalamata olives chopped.
Garnish dish with fresh grated Pecorino Romano cheese and a few red pepper flakes.
Jim in So Calif
By tmp24
Nashville,TN
on June 10, 2011
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I made these the other day and they were fantastic! The dough was as simple to make as any other pasta dough and takes on a beautiful color due to the tomato. I had family over so we formed the shape together which made it fun. I rolled it out by hand and then we formed the strozzapreti. They were simply delicious & with an easy sauce like that you can't go wrong! I'll definitely be making these again. Note: I did seed the tomatoes a bit after peeling them as I didn't want too many seeds in my dough.