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Viral Roasted Tomato and Feta Pasta

Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Calories: 480
Ingredients Equipment Method Video Notes

Ingredients
  

Ketonia Pasta
  • 157 g vital wheat gluten
  • 84 g flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt 1/2 tsp
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 3 whole eggs
  • 7 egg yolks
Roasted Tomato Feta Sauce
  • 454 g block feta 1 lb
  • 227 g cherry tomatoes 8 oz
  • 1 shallot, minced
  • 1 head garlic, cloves separated
  • few sprigs fresh basil, chiffonade
  • 60 ml olive oil 1/4 cup

Equipment

  • 1 Stand mixer
  • 1 Parchment paper

Method
 

  1. Make pasta dough: combine bread mix dry ingredients with whole eggs and yolks in a stand mixer with dough hook. Mix 5 to 6 minutes until a firm smooth ball forms. Wrap in plastic and rest 1 hour.
  2. After resting, cut dough into 6 wedges. Work one piece at a time (keep others wrapped). Roll through a pasta maker to desired thickness, drying sheets slightly before final cut. Cut into noodles, lay on parchment to dry. Repeat.
  3. Preheat oven to 425°F. In a large glass baking dish, add tomatoes, whole block of feta, minced shallot, garlic cloves, and basil. Pour olive oil over everything. Bake 20 to 25 minutes until tomatoes have popped and feta is soft and golden.
  4. Cook pasta in a large pot of salted boiling water for 2 to 3 minutes only. Drain.
  5. Peel roasted garlic cloves and stir the entire dish vigorously until feta, tomatoes, and garlic combine into a sauce. Add hot drained pasta and toss to coat. Serve immediately.

Notes

Fresh pasta cooks in 2 to 3 minutes maximum - do not overcook. For by-hand pasta instructions see the Ketonia Original Pasta recipe. Nutrition is estimated per serving.