Spinach Fettuccine with Burrata and Burst Cherry Tomato Sauce

Ingredients

Fettuccine:

200 grams semolina flour
200 grams all-purpose flour
2 large eggs
50-75 ml spinach juice freshly juiced

Sauce:

1/4 cup olive oil
5-7 cloves garlic mined
2 cups cherry tomatoes
1 teaspoon red pepper flakes
Salt to taste
Pepper to taste

Topping:

8 ounces burrata
3 vines of cherry tomatoes roasted *see notes
Wild violets, optional

Directions

Fettuccine:

Select the fettuccine attachment and screw on head. Plug in your Hamilton Beach Pasta Maker. Press the ZERO TARE button, then add in your flours. It will show you how much you are adding, so stop once it shows 400g.
Get your liquid ready by cracking the 2 eggs into the measuring cup with the spout. Then add your spinach juice and mix. Place the top on, press the PASTA button, and add the liquid slowly through the opening on the top.
It will count down the time it is mixing, then it will rest, and then it will start extruding the pasta on its own. While it's coming out, sprinkle semolina flour on the noodles to keep them from sticking. Cut them at the length you want and place on a floured baking sheet. Once they are all out your pasta is done and ready to cook.
You will want to cook it right away, or in the next 20 minutes or so, so have a big pot of water boiling already and cook for a couple of minutes or until the pasta floats! Drain, sprinkle a little olive oil on the noodles to keep them from sticking and set aside to add into sauce.

First, if you are using vine roasted tomatoes, get them in the oven! You will also need the oven at 400°F for melting the burrata at the end. *see notes

Sauce:

Heat the olive oil and garlic over medium heat in a large oven-proof pan until garlic becomes fragrant (about 1 minute).
Pour in your 2 cups cherry tomatoes, red pepper flakes, salt + pepper. Cook for about 10 minutes or until tomatoes burst and juices exude.
Add drained noodles, stirring to completely coat in sauce. Break burrata over the top of the noodles, place roasted vine tomatoes (if using), and then put the pan into the oven for about 3 minutes, or until the burrata has melted. Sprinkle with edible flowers if using and enjoy immediately!

Notes: *How to roast vine tomatoes: Pre-heat oven to 400°F. Place vine tomatoes on baking sheet and cover with olive oil, salt, and pepper. Roast in oven for 10-15 minutes, or until split and bubbly.

Makes: 4-6 servings

Recipe - Spinach Fettuccine with Burrata and Burst Cherry Tomato Sauce

Images and Recipe by Sunny with Shadows

Ingredients

Fettuccine:

200 grams semolina flour
200 grams all-purpose flour
2 large eggs
50-75 ml spinach juice freshly juiced

Sauce:

1/4 cup olive oil
5-7 cloves garlic mined
2 cups cherry tomatoes
1 teaspoon red pepper flakes
Salt to taste
Pepper to taste

Topping:

8 ounces burrata
3 vines of cherry tomatoes roasted *see notes
Wild violets, optional

Directions

Fettuccine:

Select the fettuccine attachment and screw on head. Plug in your Hamilton Beach Pasta Maker. Press the ZERO TARE button, then add in your flours. It will show you how much you are adding, so stop once it shows 400g.
Get your liquid ready by cracking the 2 eggs into the measuring cup with the spout. Then add your spinach juice and mix. Place the top on, press the PASTA button, and add the liquid slowly through the opening on the top.
It will count down the time it is mixing, then it will rest, and then it will start extruding the pasta on its own. While it's coming out, sprinkle semolina flour on the noodles to keep them from sticking. Cut them at the length you want and place on a floured baking sheet. Once they are all out your pasta is done and ready to cook.
You will want to cook it right away, or in the next 20 minutes or so, so have a big pot of water boiling already and cook for a couple of minutes or until the pasta floats! Drain, sprinkle a little olive oil on the noodles to keep them from sticking and set aside to add into sauce.

First, if you are using vine roasted tomatoes, get them in the oven! You will also need the oven at 400°F for melting the burrata at the end. *see notes

Sauce:

Heat the olive oil and garlic over medium heat in a large oven-proof pan until garlic becomes fragrant (about 1 minute).
Pour in your 2 cups cherry tomatoes, red pepper flakes, salt + pepper. Cook for about 10 minutes or until tomatoes burst and juices exude.
Add drained noodles, stirring to completely coat in sauce. Break burrata over the top of the noodles, place roasted vine tomatoes (if using), and then put the pan into the oven for about 3 minutes, or until the burrata has melted. Sprinkle with edible flowers if using and enjoy immediately!

Makes: 4-6 servings