Sundried Tomato Pasta Alio Olio, Insalata Caprese

Ingredients:

1/3 a jar of sundried tomatos.
grape/golden sweet tomatos
vine ripened tomatoes
2 eggs
2.5 cups of semolina flour
olive oil
garlic
basil
fresh mozzarella
parsley

Step 1:

Chop 1/3 a jar of sundried tomatos.

Step 2:

Mix them with 2 eggs and a tablespoon of water.

Step 3:

You will need about 2.5 cups of semolina flour, make a well in the center and add your egg mixture.

Step 4:

Mix together adding water or semolina as needed. Once it comes together like this.

Wrap it in plastic and rest it for 40 min to an hour.

Step 5:

Meanwhile we start the insalata caprese.

Mix olive oil, garlic and basil in a small sauce pan, bring up to medium heat and turn it off.

Slice fresh mozzarella and put it in a dish, cover with the garlic oil after it cools, and allow it to marinate while we move on.

Step 6:

Cut your rested pasta dough into thirds and roll one section flat so you can feed it into your pasta machine.

Step 7:

First time through:

Step 8:

Just fold it over and run it again and repeat. After a few passes start cranking down the machine to make the pasta more and more thin.

Step 9:

Then you run it through your cutter and you have fresh pasta.

Step 10:

Throw it in a pot, it should be done in 5 min.

Step 11:

Slice a couple of your tomatos for your insalata caprese.

Step 12:

Place a slice of marinated mozzarella on each slice of tomato and drizzle with the marinade.

Step 13:

Drain your pasta.

Heat up some olive oil and garlic in a pan.

Step 14:

Add the pasta to the pan.

Step 15:

Add the grape/golden sweet tomatos and fresh basil and parsley.

Step 16:

Warm up the tomatoes and serve.