I thought this pasta was really good but a little dry. Only now do I find out that I needed to use 600 gr tomatoes and I had only 250 gr. That explains a lot... :) But it was still tasty!
Course Basic, Pasta
Prep Time 1 hourhr30 minutesmins
Cook Time 5 minutesmins
Servings 4
Author Jamie Oliver
Ingredients
For the pasta
400grflour type 00
4eggs
For de rest
150grwhite almonds
600grcherry tomatoes
extra virgin olive oil
4handfuls of basil
150grparmesan cheese
1cloveof garlic
seasalt and freshly ground black pepper
Instructions
Pasta
To make the dough for the pasta you need to put the flour into a large bowl and make a dent in the middle so you have a nest to break the eggs in. Use a fork to mix the eggs with the dough until it is firm enough to start kneading. Knead until it is a soft and pliable dough that is not too sticky.
Wrap the ball in clingfilm and put in the fridge to rest for 1,5 hours
Remove from the fridge and divide into smaller pieces. Keep whatever you are not using in the plastic so it doesn't dry out.
Knead it for a bit and flatten it with a rolling pin so you can put it through the pasta machine.
Keep working the pasta by folding it and putting it through again for as long as it takes to get a really smooth and nice dough. Put the roller on a thinner number as you go along until it is thin enough.
Dust your pasta with flour to make sure it will not stick and than roll it through the spaghetti cutter. Leave to dry on a drying rack and cook until al dente (depending on the size of your pasta but mine took 3 minutes to cook
For the trapanese
According to Jamie you should first roast the almond and then put them in a pestle and mortar but I skipped that part and blitzed them in a stick blender. It might have adifferent flavor but I liked it the way it was. Put the ground almonds in a large bowl.
Put garlic, basil and the parmesan into the stickblender as well and blend till a fine puree with salt and pepper. Add to you almonds. Add the tomatoes and squeeze them all with your hands and mix with the almonds. Make the sauce even more moist by adding some olive oil and mix it through your cooked and hot pasta. Add salt and pepper if needed!