For the pasta:
• 3 cups (400g) ORGANIC emmer flour
• 4 large organic eggs
• 1/4 teaspoon salt
• 1 tablespoon coarse salt (for the pasta water)
For the sauce:
• 2 tablespoons extra virgin olive oil
• 1/2 red onion
• 2 pinches salt
• 1 clove garlic
• 9 oz (250g) grape or cherry tomatoes
• 2 zucchine
• 3.5 oz (100g) Pecorino Toscano, grated
Homemade Farro Pasta with Tomatoes, Zucchine and Pecorino Toscano
Add the Emmer flour, eggs and salt to the bowl of a stand mixer and knead for 4-5 minutes until the mixture comes together as a ball and is elastic and smooth. Alternatively, knead by hand for 15-20 minutes. Wrap the ball with plastic wrap and chill in the refrigerator for 1/2 hour.
Roll out the pasta with the help of the stand mixer attachments or by hand. Cut into fettuccine. Keep them well floured.
Bring a large pot of water to boil, add the coarse salt.
In the meantime, heat the extra virgin olive oil in a skillet over medium heat. Add the onion, a few pinches of salt and cook until translucent but not brown. Add the garlic, cherry tomatoes and zucchini and continue to cook for 3-5 minutes. Stir in the cheese.
Add the pasta to the boiling water and cook for 2-4 minutes. Reserve 1/2 cup of pasta water and drain. Pour the cooked pasta into the skillet along with a little pasta water and stir to coat, adding more cheese if desired. Serve hot. Buon appetito!