Rachael Grossman, from the Portland food cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People. For a step-by-step guide to making foolproof fettuccine, see our gallery »**
- 1 cup flour
- 1⁄2 cup semolina flour
- 2 eggs, lightly beaten
- 6 cups roughly chopped heirloom tomatoes
- 1 cup halved heirloom cherry tomatoes
- 1⁄4 cup extra-virgin olive oil
- 15 basil leaves, thinly sliced
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- Cornmeal, for sprinkling
- Thinly shaved parmesan, for serving
Make the pasta: Stir together flour and semolina in a large bowl, and form a well in the center; pour eggs into well and stir with a fork until dough forms. Transfer dough to a work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and let sit for 30 minutes.
Meanwhile, make the sauce: Combine tomatoes, oil, basil, garlic, and salt and pepper in a bowl; cover and let sit at room temperature for 30 minutes to meld flavors.
Uncover and halve dough; using a pasta roller or rolling pin, roll each piece of dough until it's 1⁄16" thick. Hang pasta sheets on a rack to dry slightly for 5 minutes. Slice pasta sheets crosswise into lengths of one foot and stack, one on top of another, sprinkling cornmeal in between, then roll into a cylinder; cut crosswise into 1⁄3"-thick ribbons. Unravel fettuccine and toss with semolina to separate; let dry for 10 minutes.
Bring a large pot of salted water to a boil over high heat, and add pasta; cook, stirring, until al dente, about 3 minutes. Drain pasta and add to bowl of sauce; toss to combine. Divide among serving bowls and garnish with parmesan.