My friends gave us a pasta machine for our wedding and I put it to use a few weekends ago!
Thank you so much, Mirna and Rachel and Sasa and Chris! There’ll definitely be more runs with it – I’m going vary my pasta thickness (though what I made was a lovely toothsome batch) and experiment with other widths and perhaps some lasagne too. We thought to serve the fettucine I made with a very simple tomato and caper sauce – recipe below.
A Tomato and Caper Sauce to Toss with Pasta
a few handfuls of the loveliest tomatoes you can find – we used a mixture of “sungold” and “jolly” from the farmers’ market
1-1/2 tbsps salted or brined capers, rinsed well
salt and freshly ground black pepper
Leave the small tomatoes whole and chop the larger ones into a size similar to that of the little ones.
Heat a couple tablespoons of olive oil over medium heat and add the capers. Fry for a minute before adding the tomatoes. Stir occasionally until the tomatoes have just softened but not for so long that they’ve all broken down into sauce. You still want some chunks in there. Season with salt and pepper, drizzle with extra virgin olive oil and tear over lots of fresh basil.
Toss with cooked fresh pasta for two.