Healthy, whole food, plant based recipes by Emma
Homemade Pasta with Heirloom Tomatoes
Although this blog is primarily gluten free, I would like to share that not ALL gluten is evil. Homemade gluten options are rich in fiber- anything can be better when made at home the right way. Store bought pasta, especially in the United States majority of time has the fiber removed and additional gluten added to extend the shelf life. Fiber is absolutely critical to our micro biome intestinal health and overall wellbeing. Much of celiac and crones disease is exasperated by the high levels of gluten in store bought flour products. The recipe featured in this blog is rich in fiber, fresh local ingredients, and full of love!
Since my last post, I have scuba dove in Panama on the island of Bastimentos, backpacked and hiked the Lost Coast in Northern California, and navigated multiple work trips. I still manage to find the time to find awe in the beauty and enrichment of home cooked meals. In order to make this recipe, a pasta machine comes in handy. When it comes to picking ingredients for your pasta- organic maters. Heirloom vs hybrid produce? Hopefully, you understand how to recognize the difference because it makes a big difference to the nutrition you’re getting! Most folks don’t realize that the organic produce at WalMart, Whole Foods, or even the local health food store is almost exclusively hybrid vegetables. Once in awhile you will see some heirloom veggies at the health food store, but this is the exception rather than the rule.
Health Note: 1. Heirloom tomatoes are a rich source of vitamin C, which helps nourish the adrenal glands and reduces stress. One medium heirloom provides 40 percent of your daily requirement of this immune-building nutrient. 2. Tomatoes protect cardiovascular health. They are rich in potassium, which is known to lower blood pressure as well as folate, which has been shown to help with a lower incidence of heart attacks. 3. Organically grown tomatoes tend to be higher in lycopene, a kind of carotenoid that plays a role in the prevention of cancer. Studies show that lycopene is protective against bladder, breast, cervical, colorectal, endometrial, lung, pancreatic, prostate, and skin cancers.
· 3 1/2 cups all-purpose flour, sifted
· extra flour for dusting
· 1/2 teaspoon salt
· 4 large eggs, beaten
· 2 Tablespoons water
· 3 large heirloom tomatoes
· 2 pieces garlic minced
· 1 bunch basil sliced into small pieces
· 1 tbsp olive oil
· sea salt to taste
Attach the flat beater to the stand mixer and place the flour, salt, eggs and water (1 begin with 1 tablespoon and add more as needed) into the mixing bowl. Turn mixer to speed 2 and mix until they are well combined. Remove the flat beater and attach the dough hook, knead until the dough indents when you touch it. Cover dough with plastic wrap or a damp tea towel and let it sit for approximately 20 minutes. Dust a cutting board with flour and knead the dough for a few minutes. Cut the dough into 4 pieces and form each into flat rectangle shapes with your hands. Take one piece and cover the others with a tea towel while you work with the first to keep them moist. Attach the pasta roller to your stand mixer, set the roller to #1 and turn on your mixer to speed #2 and run the pasta through the roller When it has rolled through, fold the strip in half and feed through again. Pat the dough in flour, change the roller attachment setting to #2 and repeat. Do this process at settings #3 and #4. Once you’re done, fold the pasta up gently and cover with a tea towel while you repeat the process for the remaining 3 pieces of dough. Once you’ve rolled out all of the pasta, cover it again and remove the roller attachment and attach the fettuccine attachment. Set the mixer speed to #2 and begin feeding the pasta into the attachment. As it comes through, wrap it around your hand to create “nests” if using immediately or hang over a clothes hanger to dry. Your gorgeous pasta can be used immediately or allowed to dry before freezing.
To cook pasta immediately- boil water. Throw in enough pasta for 2 servings. Boil for 2 minutes then drain.
Slice the heirloom tomatoes into small pieces. Lightly sauté in a pan with olive oil on very low heat. Add minced garlic. Once warm and slightly caramelized, take off of heat. Add salt to taste. Divide pasta onto 2 plates, add 1 tbsp olive oil to pasta and mix. Pour sauce on top and serve immediately.