Whole Wheat Pasta with Heirloom Tomatoes Fall Flavors Recipe
The Henry Ford's chef Mike Trombley serves up autumn feast ideas in late September/early October. Here, he shares a family favorite comfort food dish.
Cooking for the autumn season gets a big jumpstart at Greenfield Village in Dearborn during the annual Fall Flavors event! This tasty event, typically two weekends in late September and early October, features daily demonstrations all over the village, from the farmhouses to plantation – including the incredible aromas of simmering soups, stewing peas, frying chicken and lots more to sink your teeth into.
The 2013 event – which runs Sept. 28-29 and Oct. 5-6 – features a special treat: Chef Mike Trombley of The Henry Ford brings along his favorite sous chef, his daughter Avery, to help him with cooking demos at noon and 2 p.m. on both Sunday dates (Sept. 29 and Oct. 6), inside the village's A Taste of History Restaurant. Avery will be there to assist him in whipping up this kid-friendly recipe (that's her in the photo above!).
Specifically, the dad-daughter duo will be demonstrating their hand-rolled heirloom tomato pasta dish. Sound delectable? The Henry Ford shared the recipe with Metro Parent. Try making it with your own kids!
- 1 cup whole wheat flour
- 1 1/4 cups all-purpose flour plus extra for kneading
- 4 each eggs
- 1 Tbsp. olive oil
- Place ingredients, except extra flour, in to a food processor and pulse to just form a ball.
- Lightly flour work surface with some of the extra flour and knead the dough until smooth.
- Allow to rest for at least 20 minutes, covered with plastic; then, cut into small sections to roll.
- Flatten sections to roll into rectangle shapes and roll on largest setting, gradually reduce settings to desired thickness.
- Cut to favorite shape while still soft.
Heirloom Tomato Sauce
- 1 tsp. minced garlic
- 3 Tbsp. extra virgin olive oil
- 1/4 cup small diced onion
- 1 1/2 cups heirloom tomatoes; peeled, seeded and diced (San Marzano if tomatoes aren't in season)
- Tbsp. salt
- Tbsp. pepper, cracked black
- Parmesan cheese
- Heat a pot of salted water to a boil and cook fresh pasta for about a minute or two until soft (time it with the sauce so not to overcook). Drain but do not rinse; drizzle a small amount of oil to prevent sticking!
- Heat a non-reactive pan on medium, add oil and garlic and cook for about 30 seconds – then add onion and cook until translucent.
- Add chopped tomatoes and cook about two minutes, season and toss with the cooked pasta and serve immediately.
Note: If desired, add additional ingredients like a balsamic drizzle, chopped basil, spinach or chicken, shrimp or meatless meatballs.