Home Fries Cooking Class Recipes 6/19/10

Basic Tomato Sauce

2 pounds fresh, sweet, mature vine-ripened tomatoes
1 large clove garlic, finely minced
5 tablespoons extra virgin olive oil
¼ cup fresh basil leaves, torn into small pieces
½ teaspoon salt, or to taste
freshly milled black pepper to taste
Directions
Cut out the tough area around the core of each tomato and cut the tomatoes into quarters lengthwise. Using your fingers, push out the excess seeds. Chop the tomatoes coarsely or cut them into fine dice. Place the tomatoes in the bowl in which you will serve the pasta.
Add the oil, basil, salt, and pepper to the tomatoes and stir to mix well. Allow the sauce to stand at room temperature while the pasta cooks.



Pasta Dough

1 C. Semolina
1 C. Durum Flour
2 each Eggs
1 T. Extra Virgin Olive Oil
Salt
Water as needed

Combine dry ingredients in a large bowl and form a well in the center. Place eggs in the center and slowly stir to bring together. Use water if dough is dry. Once combined need by hand. Let rest for ½ hour. Roll to desired pasta shape.



Justin Rakes
Four Square Restaurant
foursquaredurham.blogspot.com