Egg Noodle Pasta with Roasted Vine Tomatoes, Burrata & Fresh Oregano

DIRECTIONS

1. Preheat the oven to 400 degrees.
2. Place tomatoes on a parchment-lined half-sheet tray. Drizzle evenly with 2 tablespoons of olive oil and season with salt and pepper.
3. Roast in the oven for 15 to 18 minutes or until lightly charred and cooked. Set aside.
4. Add flour and salt to a clean cutting board. Using the back of your hands, make a well by pushing the flour from the inside out.
5. Add eggs to the center of the well. Beat eggs with a fork.
6. Continuing to whisk with fork, gradually add the flour until combines.
7. With your hands, knead the dough for 5 to 7 minutes. Wrap in plastic and refrigerate for one hour.
8. Divide the dough into three chunks and dust on both sides with four. Gently roll the dough until flattened enough to fit into the pasta roller.
9. Set roller to zero and feed the dough through it using its crank. Dust with flour, fold in the outer-third of the dough, and run through the roller again. Dust again but do not fold.
10. Change the roller setting to six and again feed the flattened dough through. (Dough will be long and flat, so be sure to set aside enough counter space).
11. Using a knife, cut dough into three parts.
12. Add linguine attachment and feed through each piece of rolled dough.
13. Hang pasta on drying rack for 30 to 45 minutes or until slightly dried out.
14. In a large pot of boiling, salted water, cook pasta for 3 to 4 minutes or until al dente (slightly crunchy).
15. Drain pasta. Top with roasted tomatoes, burrata, extra virgin olive oil, fresh oregano, salt and pepper.