Pasta Pomodoro with Blackened Shrimp
PASTA DOUGH
INGREDIENTS
3 1/2 oz all purpose flour
3 oz semolina flour
6 oz 00 flour
1 tsp salt
2 ea whole eggs
5 ea egg yolks
1 tbsp milk
1 tbsp olive oil
Directions
Whisk flours and salt together in a bowl. Dump onto work service and create a well.
Mix together wet ingredients in the bowl, pour into the center of the well
Slowly start incorporating the wet into the dry. Continue to mix until a ball forms.
With extra bench flour, begin to knead the dough.
Continue to knead dough until smooth and taut, ~10 minutes.
Split dough into 2- 8oz portions. Wrap portions tightly with plastic wrap, rest for 30 minutes.
Rolling Pasta Dough
Always work from the very widest setting, folding and passing through the first setting twice, and working down to desired thickness. Do not skip numbers, work in order.
When you get to the desired thickness, pass the dough through twice to "lock" the dough. Tagliatelle: #5 - #6
TOMATO SAUCE
Ingredients
1 fl oz olive oil
2 oz onions, small dice
2 tsp garlic cloves, minced
1 tsp oregano, finely chopped
1 lb canned crushed tomatoes
1/2 oz basil, torn
as needed salt & black pepper
Directions
Heat oil over medium heat, sweat onions, stirring occasionally, until they are a light, golden color, 12 - 15 minutes.
Stir in garlic and oregano, and cook until fragrant, about 30 seconds. Add the tomatoes and bring to a simmer, stirring occasionally. Continue to simmer for 45 minutes, or until the a good sauce-like consistency develops.
Add the torn basil and stir. Taste and adjust seasoning.
PASTA POMODORO WITH BLACKENED SHRIMP
Ingredients
4 bundles tagliatelle, about 2oz each
10 each 16/20 shrimp, peeled & deveined
as needed canola oil
as needed blackening seasoning
as needed tomato sauce (see recipe)
as needed butter
as needed parmesan cheese, grated to order
as needed chives, minced
Directions
Tagliatelle
Roll and cut pasta. At the same time, bring a pot of salted water to a boil.
With the water at a rolling boil, drop 2 bundles of pasta into a pasta basket. Cook until tender.
Pomodoro
While the pasta is cooking, heat up 2 teaspoons of oil in a sauté pan over medium-high heat.
Add 5 of the seasoned shrimp, sear until shrimp starts to close up slightly, flip shrimp to second side and immediately add a ladle of tomato sauce, and water, if needed, to cool the pan slightly.
Lift pasta basket, allowing excess water to run off, and toss the pasta into the sauce. Incorporate more sauce, if needed
Mount with butter and parmesan cheese, and pasta water as needed, to create a pan sauce.
Taste and adjust seasoning.
Twist with tongs and plate in the bottom of a warm, shallow bowl. Top with extra pan sauce and garnish with minced chives.
