Tomato Noodle Pasta with Fresh Arugula, Ricotta Cheese, Lemon and Extra Virgin Olive Oil
For the Pasta:
1 ¾ cup flour, sifted
½ teaspoon of Kosher salt
1 tablespoon of tomato paste
water as needed
For the Toppings:
1 cup of baby arugula leaves
½ cup of whole milk ricotta cheese
zest of 1 lemon
2 tablespoons of extra virgin olive oil
Add the flour and salt to a clean cutting board and using your hands make a well by pushing the flour with the backside of your hand from the inside out.
Next, add the eggs and tomato paste to the center of the well and whisk them with a fork until combined.
Gradually add the flour to the center of the well with the fork while continuing to whisk until it is combined. Optional: Use a bench knife to scrape the cutting board to make sure and get all of the flour and eggs.
With your hands, knead the dough for 5 to 7 minutes. Wrap in plastic and refrigerate for 1 hour.
Next, divide the dough into 3 chunks and dust each with flour on both sides. Gently roll the dough to slightly flatten them so they will be able to fit into the Marcato pasta roller.
Set the roller to 0 and using the crank feed the dough through it. Dust with flour and fold the outer 1/3’s of the dough in and run through the roller again. Dust again but do not fold.
Change the roller setting to 6 and again feed the flattened dough through. Note: it will become a long flat pasta dough so be sure to have enough room to set it on a clean dusted surface.
Cut the dough into 3 parts using a knife.
Add the linguine attachment and feed each cut rolled out dough 1 at a time until all 3 have been made into linguine pasta.
Hang the pasta on a drying rack for 30 to 45 minutes or until it has slightly dried out.
Cook the pasta in a large pot of boiling salted water for 3 to 4 minutes or until al dente, or slightly crunchy.
Immediately serve the pasta with the arugula, ricotta cheese, lemon zest, olive oil and ground pepper.