Ingredients
Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
USE CHITARRA BOAD: this chitarra is a traditional pasta cutting device used to cut fresh made pasta into spaghetti or fettuccine sized strands. Featuring stainless steel steel cutting wires strung on a wooden frame, the chitarra cuts pasta strands quickly and uniformly.
Place your fresh pasta pieces on wire Lightly press the flat pasta piece through wire with a rolling pin The pasta noodles will fall through wire onto slanted wooden board under wires Separate the noodles and let settle before cooking
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 2 to 3 minutes.
- Meanwhile, in a large saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, until lightly toasted. Add cured tomatoes and cook until they break down slightly, 1 to 2 minutes.
- Drain pasta and add it to saucepan. Reduce heat to low and cook, stirring, until well combined, about 1 minute. Add half of the cheese; stir to combine. Add lemon zest and chile, stir, and remove from heat.
- Divide evenly among four individual plates. Serve immediately sprinkled with remaining cheese and garnished with marjoram leaves.
- Enjoy!