¼ dicon radish (can use other types of radishes)
1 red bell pepper
Pull off a small section of your pasta dough and wrap up the remaining
dough in plastic wrap. Start to by patting the dough a little flat to make it easier
for the pasta machine to press down the dough.
Start with your pasta machine on the thickest setting. Run the dough through once.
Fold the dough in thirds so there are two nice even sides. Take the folded side and
feed into the machine first.
Turn the pasta machine to a thinner setting and run the dough through again. Continue
doing this until you have gone through approximately half of the settings.
(Alternately, this can also be done with a rolling pin.)
Once it is to the thickness you want, trim off the edges to make a nice squared-off
piece. Cut the pasta sheet to the length of noodle you want. Feed it through the
cutting attachment. Sprinkle the noodles with semolina and make sure they are covered
fairly well to prevent sticking. Gently toss the noodles with the semolina.
Let the pasta semi-dry and use it within a couple of hours for the best results,
though it can be frozen or hung to dry and used later.
Julienne the carrots, dicon, parsnips and pepper into 1/16" x 1/16' x 3" pieces.
Put a pot with about 2–3 quarts of generously salted water on high and let come to
a gentle boil. Make sure the noodles are nice and loose and not creating one lump.
Cook for 1–2 minutes.
Remove the noodles from the water and toss them in a skillet with a little butter
and a little of the tomato confit liquid. Add salt and pepper to taste.
Add julienned vegetables to cooking water. Par-cook the vegetables until they are
tender crisp. Add to the pasta and toss to coat evenly.