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8.02.16: Homemade Fettuccine with Ham, Sweet Cherry Tomatoes & Zucchini Ribbons

This dish is a bit labor intensive without a pasta maker machine but definitely worth the trouble because it’s simple and ridiculously delicious.

1 c. organic flour (King Arthur’s but semolina durum wheat is better for pasta making if you can get some)

https://www.amazon.com/Hodgson-Mill-Semolina-Pasta-2-Pounds/dp/B004IMYB1A

2-4 T. cold filtered water 1 whole egg ¼ t. sea salt

Pulse flour & salt in food processor to distribute, crack egg in small bowl to make sure no shell gets into the dough - beat lightly then pour into the mix and pulse a few times. Add a dash of water and pulse - adding a bit more until dry dough ball forms. The dough should not feel moist on your hands but if it is slightly tacky you can dust a bit more flour on it after removing from the processor and then knead very briefly on lightly floured surface. Make a mound, enclose it completely in plastic wrap and let rest for 30 minutes (if your kitchen is humid or warm put it in the fridge).

Heat olive oil in a large deep skillet, add slivered shallots or minced garlic for a more robust flavor, a pinch of red chili flakes, cherry tomatoes that have been cut in half and about ¼ cup white wine. Let the veggies cook down a bit until shallots are wilted and tom’s start to release their juice, then add some fresh ground black pepper, generous pinch of oregano and about 3-4 ounces of thin cut baked ham sliced into thin strips. Make your zucchini ribbons by dragging a carrot peeler down one side of the squash repeatedly and then do so on three more sides until there is a long cube left - chop that into thin squares and add into sauté mixture for a couple minutes.

Scatter some flour on your counter and cut your pasta dough in half. Roll one section out going in one direction only so it becomes about 16" long. Cut the sheet in half to equal 8" in length. The pasta sheet is thin enough when you can see the imprint of your hand underneath it showing through. Lightly flour the surface of the pasta sheet on each side and roll the dough up to make cutting the noodles easier and more uniform. If it starts to stick dust a bit more flour on it and stash it in the freezer a couple minutes. Cut the fettuccine rounds 1/8" wide or larger if you prefer and unroll after each strip is sliced placing it on a floured towel over a tray to air dry a bit. Repeat the process with the remaining dough half.

Salt 6+ cups filtered water and bring to a boil in a covered pot on high heat. Once boiling, remove lid and add pasta slowly in small portions so it doesn’t stick together or get caught on the sides of your pan. Reduce to medium heat cooking only 1-2 minutes until it’s floating and is slightly translucent around the edges. Scoop out with a slotted pasta spoon or straining basket and let cool slightly.

You can add a bit of olive oil to keep the pasta from congealing but that will also inhibit your sauce from coating the pasta evenly so you may prefer a few drops of warm water instead. Toss the fettuccine into the sautéed ham & tomato mixture with a few handfuls of grated Parmigiano Reggiano or Grana Padano and some fresh Italian parsley.

Salt to taste. Very satisfying and not too filling on a hot summer day!!