This article was published on June 19th, 2014
Celebrate summer with sun-drenched, sundried tomatoes. They liven up a dish and tie flavours together. Here’s a recipe to mix them into a pasta. Homemade bowtie pasta’s not that scary, it’s actually pretty easy to make and nothing beats the taste of fresh pasta for dinner. Easy to make the night before and just store in the fridge, that will break up the prep time.
- 4 cups of flour (semolina)
- 5 eggs lightly beaten
- 1 tsp salt
- 1 1/2 tbs extra virgin olive oil
- 1/2 cup water
- 2-3 sundried tomatoes
Place sundried tomatoes in a pot of water, bring to a boil, cover and remove from heat. Let sit 15 minutes. Strain and mince the reconstituted tomatoes. Mix the flour and salt in a bowl. Fold the beaten eggs into the flour, along with ¼ cup of the water, tomatoes, and the olive oil. Mix until it turns into a sticky dough (add the rest of the water if needed), turn out onto a lightly floured surface and knead it for about 5 minutes. Form it into a ball and lightly cover it in olive oil and cover it with saran wrap – let sit for about an hour (or leave it in the fridge overnight). Take the dough and put it through a pasta maker or roll the dough out with a rolling pin. Dust dough with flour, cut into rectangles, and pinch the middles into a bowtie shape. Cook pasta in boiling water for 10 minutes and serve with your favourite sauce.