Heirloom Tomato and Fresh Pasta Salad

By AzWench

This pasta dish is inspired by the many varieties of tomatoes coming into fashion. If heirloom tomatoes aren't available to you, a combination of vine and cherry tomatoes is a good substitute.

Ingredients

• Pasta:
• 2 1/4 cups King Arthur Italian-Style Flour*
• 3 large eggs
• 1/2 teaspoon salt
• See tips from our bakers, below.
• Tomatoes:
• 2 tablespoons garlic oil or plain olive oil
• 4 cloves garlic, peeled and thinly sliced
• 2 pounds heirloom tomatoes, cored and sliced
• 1/2 teaspoon flaked sea salt; Maldon sea salt is a good choice
• 1/2 cup fresh whole basil leaves

Preparation

Step 1

1) To make the pasta: Combine the flour, eggs, and salt in a food processor and pulse until a smooth dough forms. Or mix with a hand or stand mixer; or by hand.

2) Knead the dough into a ball, wrap it in plastic, and set it aside to rest for 30 minutes.

3) For the tomatoes, heat a small, heavy-bottomed saucepan over low heat and add the oil. Once the oil is hot, add the garlic, and cook until it turns golden. Transfer the garlic to a paper towel to dry, reserving the oil.

4) Combine the tomatoes with the oil, garlic, and salt in a large bowl, tossing to combine. Set aside while you make the pasta.

5) Run the dough through a pasta machine on its thickest setting. Repeat the process, flouring as necessary, gradually reducing the thickness to the last setting. Cut along the length of pasta at foot-long intervals, then cut each into 3/4"-wide strands.

6) Bring 4 quarts water + 1 tablespoon salt to a boil. Drop the pasta into the boiling water, stir, then cook for 4 minutes.

7) Drain the pasta, and refresh under cold running water to stop the cooking. Continue to drain the pasta in a colander for 10 minutes or so, then toss with the tomatoes and fresh basil.

8) Serve immediately; or refrigerate and serve later.