- 4
Ingredients
- PASTA
- 3/4 cup farro flour plus more for dusting
- 1 large egg
- 1 teaspoon extra-virgin olive oil plus more for pasta water, baking sheet and lasagnette
- Fine sea salt
- PESTO
- 2 cups packed fresh basil leaves plus more for garnish
- 1/2 cup extra-virgin olive oil
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese plus more for lasagnette
- 2 walnut halves
- 1 teaspoon pine nuts
- 1 garlic clove, peeled
- 1 tablespoon club soda
- Fine sea salt
- Freshly ground black pepper
- TOMATO SAUCE
- Coarse sea salt
- 4 vine-ripened tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/3 cup finely chopped onion
- 1 garlic clove, peeled
- Freshly ground black pepper
- 1 teaspoon tomato paste, preferably double concentrated
- 8 fresh basil leaves
- ASSEMBLY
- 8 ounces burrata cheese or fresh water-packed mozzarella,cut into 1-inch pieces (see note)
- 1 tablespoon unsalted butter, melted
Preparation
Step 1
FOR PASTA: In a small bowl, mound flour and form a well in the center. Add egg, oil and pinch salt to the well. Using a fork, gently break up yolk and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then transfer dough to a lightly dusted work surface and knead until dough forms a complete mass. Knead, dusting work surface with flour as necessary, for 2 minutes more. Wrap dough tightly in plastic and let rest for 30 minutes.
FOR PESTO: Fill a small bowl with ice water. Bring a medium saucepan of water to boil; add basil leaves for 15 to 20 seconds. Using a slotted spoon, transfer leaves to ice water. Let sit 1 minute, then drain and squeeze water from leaves.
In a blender, purée basil leaves, oil, cheese, walnuts, pine nuts, garlic, club soda and generous pinch salt and pepper until smooth. Transfer pesto to a small bowl and immediately cover the surface with plastic wrap to prevent discoloration. Chill for 1 hour.
FOR TOMATO SAUCE: Bring a large saucepan of salted water to boil. Drop tomatoes into water and boil 20 seconds; drain, peel, seed and cut into 1-inch pieces.
Heat oil, butter, onion, garlic and generous pinch salt and pepper in a medium saucepan over medium heat, stirring frequently for 3 minutes. Add tomato, tomato paste, basil leaves and 1/2 cup water. Bring to a boil, reduce to a bare simmer and cook until sauce is thickened, about 25 minutes. Remove from heat and adjust seasoning.
FOR ASSEMBLY: Cut pasta dough into 2 pieces; rewrap one. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.
Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until sheet is about 16 x 5 inches (if dough feels wet, dust with flour). Cut pasta into 4 (4-inch) squares; discard scraps. Lay squares 1/2 inch apart on a dry baking sheet and cover with a clean dish towel. Repeat with remaining dough.
Heat oven to 450°.
Fill a medium bowl with ice water. Bring a large pot of salted water to boil. Add 1 teaspoon oil and 4 pasta squares; cook for 2 to 3 minutes after water returns to boil. Using a slotted spoon, transfer pasta to ice water, then to a large plate. Repeat with remaining squares.
Pat pasta dry. Line a baking sheet with parchment paper and brush with oil. Put 4 pasta squares onto baking sheet. Dollop half of tomato sauce onto squares. Dot with half of burrata. Dollop 1 teaspoon pesto on top of each square, then sprinkle with Parmigiano-Reggiano and pinch salt and pepper. Top with remaining pasta squares.
Drizzle lasagnette with melted butter and a touch of oil (you will have leftover ingredients) and bake until edges are lightly golden, about 7 minutes. Transfer to serving plates. Top with remaining tomato sauce, burrata and a drizzle of pesto (reserve leftover pesto for another use); garnish with basil leaves. Serve immediately.