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Blistered Cherry Tomato Pasta and Zucchini Salad
Servings: 3
Author: Claudia Brick
Ingredients
Fresh pasta
  • 3 large eggs
  • 290 g flour
  • 1/2 teaspoon salt
Blistered cherry tomato sauce
  • 600 g tomatoes - cherry tomatoes or halved small tomatoes
  • 3 cloves garlic sliced
  • 2-3 tablespoons olive oil
  • salt and pepper
  • fresh burrata or bocconcini / mozzarella to serve
Shaved zucchini salad
  • 3-4 zucchini shaved into strips with vegetable peeler
  • juice of 1/2 lemon
  • 3 tablespoons olive oil
  • 1/4 cup pinenuts toasted
  • pinch of red chilli flakes
  • generous freshly ground salt and pepper
  • 1/2 cup fresh basil torn
  • 1/4 cup thinly shaved parmesan
Instructions
Fresh pasta
  1. Place the eggs and flour in a food processor. Pulse until it resembles a crumble and holds together when you pinch some between your fingers. If it is a little dry (I’ve never had to do this, but maybe if your eggs were small), add water a teaspoon at a time and pulse to combine.
  2. Turn out onto a lightly floured surface and knead into a cohesive dough. Cover and leave to rest for 30 minutes while you make the sauce and salad.
  3. Divide into 4-6 pieces. Work with one at a time and keeping the others covered.
  4. Flatten the dough with your hands into a small rectangle and run through the rollers of a pasta machine on the widest setting. Fold in half and run through again, still on the widest setting. Repeat 4 or 5 times to develop the gluten - you’ll notice it gets smoother.
  5. Continue to run the pasta sheet through the machine, this time adjusting to a narrower setting each time (without folding it in half), until you get to the second or third narrowest width. Mine is a kenwood attachment and I finished on 8 out of 9.
  6. Lay the sheet of pasta out on a lightly floured bench, and lightly dust the top side with flour.
  7. Repeat with remaining dough.
  8. To cut the sheets into strips, gently fold into thirds and cut into 1cm strips with a sharp knife. Unfold and hang the pasta out on a pasta drying rack or a clothes horse until ready to cook.
  9. Bring a large pot of water to a rolling boil. Salt generously. Carefully add the pasta and cook for 3-4 minutes or until al dente, using tongs to detangle any strands that might stick together. Reserve a cupful of cloudy, salty pasta water (it contains gluten that helps bring the sauce together.
  10. Drain and use immediately: tip in about half a cup of the reserved pasta water and all the roasted tomatoes, and toss over low heat to fully coat the pasta. Serve up with the zucchini salad and top with torn burrata.
Blistered cherry tomato sauce.
  1. Preheat the oven to 200°C. Combine the tomatoes (whole cherry tomatoes or halved/quartered small ripe tomatoes), sliced garlic, olive oil and salt and pepper in a single layer in a baking tray. Roast for 30-45 minutes, until blistered and juicy. If you’re still making the rest of the pasta and salad, just turn the oven down a bit and leave to keep roasting further.
Shaved zucchini salad
  1. Combine all ingredients in a large bowl and toss to combine. Leave to marinate while you finish the pasta off.
Recipe Notes

In terms of pasta quantities, this makes enough for 3-4 people depending on portion size. If you allow a ratio of 1 egg /95g flour per person you should have more than enough.