Homemade pasta with tomato, paprika and thyme
2 servings
30 minutes
Homemade pasta with tomato, paprika, and thyme is a true ode to Italian gastronomy, where simplicity meets sophistication. Inspired by traditional recipes from southern Italy, this pasta variant combines the delicate texture of the dough, the aroma of fresh thyme, and the depth of paprika's flavor. The light acidity of tomatoes harmoniously complements the creamy note of cheese, creating a sauce that pleasantly envelops each piece of pasta. The finishing touch is a liquid yolk that adds richness and a velvety consistency to the dish. It's the perfect treat for those who appreciate home cooking and want to feel the spirit of sunny Italy without leaving their own home.
1
Knead a firm dough from flour and eggs, adding more flour if necessary. Roll the dough into a thin sausage. Cut it into equal pieces. Squeeze each piece at the cut edges with your thumb and index finger to form a round shape the size of a 50 kopeck coin with an indentation. Leave to dry for an hour or two.
- Wheat flour: 0.5 glass
- Chicken egg: 2 pieces
2
Boil the pasta in a large amount of salted water until al dente. Drain the water, leaving 2/3 cup.
3
Pour olive oil into a deep skillet, add butter, and place on the heat. Finely chop the garlic, add it to the skillet, and sauté until golden brown. Add a sprig of thyme and paprika.
- Olive oil: 1 tablespoon
- Butter: 2 tablespoons
- Garlic: 1 clove
- Wild thyme: 1 stem
- Paprika: 1 tablespoon
4
Slice the tomatoes, add them to the dish, pour in part of the water, simmer for 5 minutes, then add the remaining water, season with pepper (if desired), and add the pasta. The sauce should start to thicken.
- Tomatoes: 1 piece
- Chicken egg: 2 pieces
5
I took a hard Swiss cheese with a rich, delicate creamy flavor. Cut the cheese into small cubes and quickly mix it into the pasta.
- Cheese: 30 g
6
I cracked an egg nearby. The yolk should remain liquid and intact, as it will serve as an additional sauce.
- Chicken egg: 2 pieces
7
When the egg in the pan is ready, the sauce has thickened and reduced, and the cheese has melted - we take it off the heat, sprinkle with our favorite greens, and rush to eat. Bon appétit.
