Prepare homemade pasta like a true chef
22.08.2023Recipe for Pappardelle with Tomato Sauce by Martin Záhumenský
Fantastic, fresh, tasty, and unforgettable like summer in Tuscany. Chef Martin Záhumenský has shared with us a recipe for a simple Italian „pasta“ – pappardelle with roasted tomato sauce. They taste excellent when sprinkled with Parmesan, basil, and drizzled with olive oil. The preparation is not demanding, so both children and adults will enjoy it.
INGREDIENTS
For homemade pasta:
• 400 g special 00 extra fine flour
• 4 organic eggs
• 1 teaspoon sea salt
• 1 teaspoon olive oil
•
For homemade tomato sauce:
• 1 shallot
• 1 stalk of celery
• 3 cloves of garlic, olive oil
• 2 tablespoons of thick tomato purée
• 1 cup vegetable broth or water
• 1 kg large tomatoes, fresh herbs (thyme, basil, oregano)
• balsamic vinegar
• whole head of garlic
• salt, black pepper, cane sugar
• Parmesan cheese
•
For preparation and cooking, you will need:a large wooden board | a chef's knife | a baking dish | a quality pan with a thick bottom
a pasta machine or a rolling pin | a pot for boiling the pasta | deep plates.
PROCEDURE
1.
On a kitchen board, pour flour and create a well in the centre. Crack the eggs into the well. Using a fork, gradually incorporate the eggs into the flour until a crumbly texture called „breadcrumb“ forms. Knead the breadcrumbs with your hands to form a smooth dough. Shape the dough into a loaf, wrap it in plastic foil, and let it rest in the refrigerator for approximately 30 minutes.2.
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). Quarter the tomatoes and place them in a baking dish lined with parchment paper. Add a whole head of garlic, a teaspoon of cane sugar, sprigs of basil, thyme, and oregano. Season with salt and pepper, drizzle with olive oil and balsamic vinegar. Bake for 30 minutes.3.
Meanwhile, prepare the base of the sauce – soffritto*. Finely chop shallots, celery, and garlic, and sauté them in olive oil until golden brown. Add tomato puree, pour in broth or water, season with salt and pepper, and simmer for about 10 minutes.*Note
from the chef:
Soffritto is an aromatic base used in Italian cuisine, consisting of onion,
celery, carrot,
or garlic. It is used in the preparation of meat, fish, and vegetable
dishes.
4.
Rimuoviamo i gambi delle erbe aromatiche dalla verdura arrostita, schiacciamo l'aglio e mettiamo tutto nella padella con la base della salsa. Frullare fino a ottenere un composto omogeneo, condire con sale, pepe e aceto balsamico e far ridurre a fuoco basso per circa 10 minuti.5.
Prendiamo l'impasto dal frigorifero e lo dividiamo in quattro parti approssimativamente uguali. Premiamo leggermente con la mano e inseriamo nell'apposita macchina per la pasta al livello più alto. Ripetiamo questa operazione altre tre volte. Successivamente, stendiamo l'impasto attraverso la macchina a ogni passaggio a un livello più basso, fino a quando arriviamo al terzo livello. Se non disponiamo di una macchina per la pasta, dobbiamo stendere l'impasto manualmente fino a ottenere uno spessore di circa 0,2 mm.6.
Tagliare le singole sfoglie in un robot da cucina con l'accessorio per tagliatelle. Infarinare, arrotolare in un nido. Se non si dispone di un tagliapasta, arrotolare la fetta ben oliata in un rotolo e tagliarla con un coltello affilato in strisce di circa 0,7 mm di spessore. Stenderle, infarinarle e arrotolarle a nido. Cuocere in acqua bollente salata per 1–2 minuti.
7.
Drain the cooked pasta and add it to the sauce. Mix well and serve garnished with fresh cherry tomatoes, grated Parmesan cheese, basil, and drizzled with extra virgin olive oil. Enjoy your meal!
In 2015, he won the prestigious award of UK Game Chef of the Year, becoming the first foreigner in history to achieve this title. He spent 11 years in London, gaining experience at Gordon Ramsay's restaurant and Michelin-starred establishments. Later, he lived in Tuscany, where he organized popular gourmet retreats for nearly 6 years. Known as a judge from the MasterChef competition, he returned to Slovakia after 20 years. He is currently working on opening the flagship restaurant of his Pappa Mia brand in Slovakia.
