Bring 6 quarts water to boil and add 2 tbsp. salt. Roll the Green Pasta dough into 4 sheets on thinnest setting. Lay pasta sheets and cut with a pizza-cutter into similar-sized irregularly-shaped pieces. Set aside under dampened kitchen towels.
In a 12- to 14-inch skillet, heat 1 cup Basic Tomato Sauce to simmer and add Oven-Dried Tomatoes. Return to simmer and set aside. Add basil leaves and let stand.
In a food processor, blend mascarpone and black pepper until well mixed and smooth (approximately 1 minute). Remove and set aside in a small bowl. Drop pasta into boiling water and cook 1 minute or until <I>al dente</I> yet softened. Drain pasta in colander over sink and pour into pan with tomato mixture. Return to heat and toss until well heated, approximately 1 minute. Pour into warm serving dishes, dollop with 7 to 8 spots of mascarpone mixture and serve immediately.
AAARRRGGGHHH!!! I want to find a recipe that tells me HOW to dry tomatoes and this is the closest I get: "See recipe elsewhere"!!!!! The food Gods are laughing at me! :P
While this is an interesting take on the concept, it is not authentic Malfatti which are made with spinach, ricotta, bread crumbs and parmesean cheese then rolled into gnocchi-like or small sausage shapes and either baked or cooked in boiling water.
You can use sun-dried tomatoes in place of oven-dried tomatoes. But, if you wish to use oven-dried tomatoes, just half some roma tomatoes, sprinkle salt over top, and bake them at a low temperature so that the tomatoes dry out instead of bake.
Instructions
Bring 6 quarts water to boil and add 2 tbsp. salt. Roll the Green Pasta dough into 4 sheets on thinnest setting. Lay pasta sheets and cut with a pizza-cutter into similar-sized irregularly-shaped pieces. Set aside under dampened kitchen towels.
In a 12- to 14-inch skillet, heat 1 cup Basic Tomato Sauce to simmer and add Oven-Dried Tomatoes. Return to simmer and set aside. Add basil leaves and let stand.
In a food processor, blend mascarpone and black pepper until well mixed and smooth (approximately 1 minute). Remove and set aside in a small bowl. Drop pasta into boiling water and cook 1 minute or until <I>al dente</I> yet softened. Drain pasta in colander over sink and pour into pan with tomato mixture. Return to heat and toss until well heated, approximately 1 minute. Pour into warm serving dishes, dollop with 7 to 8 spots of mascarpone mixture and serve immediately.
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