During Fall Flavor Weekends last September, Executive Chef Mike Trombley, and his pint-sized sous-chef Avery, were showing off their father-daughter cooking skills by making a favorite dinner dish – homemade, whole wheat pasta with heirloom tomatoes. The dish was a hit with guests at Greenfield Village then and was even more popular this month at The Old Winery Farmers Market.
Chef Mike was on hand to teach guests how to make both the pasta and sauce from scratch, a welcomed treat on a cold winter day. As we get ready for our comfort food-themed Local Roots dinner in just a few weeks, we’re sharing this simple, satisfying recipe again for you to try at home.
- 1 cup whole wheat flour
- 1 ¼ cups all-purpose flour plus extra for kneading
- 4 each eggs
- 1 Tbsp olive oil
Place ingredients except extra flour in to a food processor and pulse to just form a ball. Lightly flour work surface with some of the extra flour and knead the dough until smooth.
Allow to rest for at least 20 minutes covered with plastic, then cut into small sections to roll.
Flatten sections to roll into rectangle shapes and roll on largest setting, gradually reduce settings to desired thickness. Cut to favorite shape while still soft.
Heirloom Tomato Sauce
- 1 tsp minced garlic
- 3 Tbsp extra virgin olive oil
- ¼ cup small diced onion
- 1 ½ cups heirloom tomatoes, peeled seeded and diced (San Marzano if tomatoes aren’t in season)
- TT Salt
- TT Pepper, cracked black
- Parmesan cheese
Heat a pot of salted water to a boil and cook fresh pasta for about a minute or two until soft, time with the sauce so not to overcook. Drain but do not rinse, drizzle a small amount of oil to prevent sticking!
Heat a non-reactive pan on medium, add oil and garlic and cook for about 30 seconds then add onion and cook until translucent.
Add chopped tomatoes and cook about two minutes, season and toss with the cooked pasta and serve immediately. (Add additional ingredients if desired, such as balsamic drizzle, chopped basil, spinach, chicken, shrimp or meatless meatballs.)