Introduction

It’s summer, and nothing says “summer” like fresh tomatoes and sweet corn. That’s why I created this recipe, which combines the two into a delicious pasta dish that you can make at home in no time. I’m a huge fan of making pasta from scratch. It’s not difficult, and the results are always better than store-bought pasta.

This recipe will walk you through how to make your own pasta dough, which is made with just flour, eggs, salt and olive oil. Once you’ve got that down pat (it really isn’t hard), the rest is easy! Once you’ve made your pasta dough, all that’s left to do is roll it out into sheets and cut them into noodles.

Then you simply cook the noodles in boiling water until they’re al dente (which means “to the tooth” in Italian). After draining them, toss them with some fresh corn kernels, sun-dried tomatoes, basil leaves, garlic and olive oil.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water, plus an additional 1 tablespoon if needed
• 1 tablespoon olive oil, plus more for drizzling
• 1 tablespoon butter, melted
• Sun-dried tomatoes.

Preparation

• Make the dough
• Cook the pasta
• Make the sauce
• Assemble everything

Directions

• Make the dough. In a large bowl, combine 2 cups flour and 1/2 teaspoon salt. Using your hands or a pastry cutter, work in 2 tablespoons olive oil until the mixture resembles coarse crumbs. Add 1/4 cup ice water and stir with a fork to form soft, shaggy clumps. Gradually add enough of the remaining 1/2 cup ice water so that the dough just comes together when you squeeze it—you may not need all of it if your kitchen is very warm.
• Turn out onto your countertop and knead gently until smooth (about 5 minutes), adding more flour as needed to prevent sticking.
• Wrap in plastic wrap to rest at room temperature for 30 minutes.* Divide into 4 equal pieces; cover with plastic wrap while rolling out each piece.
• Roll each piece into an 8-to-10-inch round; dusting off excess flour before flipping over onto unoiled baking sheet dusted with semolina (or cornmeal). Press out using fingertips or small rolling pin.
• To cook in boiling water: Bring large pot filled halfway with salted water to boil over high heat; add pasta sheets one at a time; cook 3 minutes then flip them over (they will stick together) cook another 2 minutes then remove from pot and drain on paper towels while cooking remaining pasta sheets this way.
• To cook in a pot of boiling water: bring large pot filled halfway with salted water to boil over high heat; drop sheet into boiling liquid for 10 seconds then flip it over for another 10 seconds before removing from liquid and draining on paper towels while cooking remaining pasta sheets this way

To make the dough

The first thing you’ll need to do is make the dough. You can do this by hand, but we recommend using a food processor—it’s much easier, and the dough will turn out much smoother.

To start, add about two cups of flour to your machine with salt and oil already added. Then turn on the machine and run it until all ingredients are blended together into a rough ball of dough that looks like wet sand. Once you have this formed, add more flour if needed until you’ve got something resembling play-doh or cookie dough—this should only take about another cup or so of flour total.

If after mixing everything together for 10 minutes or so you still aren’t seeing any changes in texture (it should be pliable but not sticky), go ahead and add another half cup at a time until it turns into something more solid than liquid but still soft enough to be handled easily without tearing apart too easily when lifted off its surface

To cook the pasta

Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 12 minutes.

Drain when cooked, then rinse with cold water to stop the cooking process and set aside until ready to use. To finish the sauce Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add your minced garlic and cook for 1 minute, stirring constantly.

Add your chopped mushrooms and season with salt and pepper to taste. Cook for about 5 minutes or until the mushrooms have softened and released their liquid into the pan.

(Optional) Creamy Mushroom Alfredo Sauce

1. Sauté mushrooms with butter and garlic
2. Add in cream, milk and parmesan cheese
3. Cook until thickened
4. Stir in cooked pasta
5. Serve!

Nutrition Information (per serving):

Nutrition Information (per serving):

• Calories: 290
• Fat: 6g (2.5g sat fat)
• Protein: 15g
• Carbs: 22g (1.5g fiber)
• Sugar: 3g Sodium: 105mg

This recipe is an easy way to make pasta with fresh ingredients.

This recipe is an easy way to make pasta with fresh ingredients. The recipe is easy and quick, but it can be made in a variety of ways. It has a nice balance of textures and flavors, with the crunchy tomatoes, creamy sweet corn and tender pasta. The recipe is easy and quick, but it can be made in a variety of ways. It has a nice balance of textures and flavors, with the crunchy tomatoes, creamy sweet corn and tender pasta.

Conclusion

I hope you enjoyed this recipe as much as I did. It’s great for an easy weeknight dinner or a special occasion like Mother’s Day. The pasta takes about 45 minutes to cook, so make sure that you start early enough in the day!

The recipe is easy and quick, but it can be made in a variety of ways. It has a nice balance of textures and flavors, with the crunchy tomatoes, creamy sweet corn and tender pasta. The recipe is easy and quick, but it can be made in a variety of ways.

It has a nice balance of textures and flavors, with the crunchy tomatoes, creamy sweet corn and tender pasta. Conclusion I hope you enjoyed this recipe as much as I did. It’s great for an easy weeknight dinner or a special occasion like Mother’s Day.