Short Pasta with Cherry Tomatoes, Capers and Feta

Dough ingredients:

• Durum wheat semolina flour 300gr
• Water 112ml

(NB the quantities of liquids may vary depending on the type and brand of flour used!)

Drawing:

Bronze die Torchietti / Bronze die Fusilli / Bronze die Maccheroni 12mm / Bronze die Caserecce giganti / Bronze die Gigli Rigati / POM die Penne / POM die Caserecce / POM die Eliche

Dough procedure:

How to make short pasta with Pastaio

1. Turn on your trusty Pastaio and add flour until you reach 300g.
2. Press the “Pasta V” button and the indicative quantity of liquids expressed in ml will be displayed. Remember that the machine is set to durum wheat semolina flour, so small variations will be necessary compared to the indicated quantity.
3. In the measuring cup add water up to about 112ml. Add the water slowly, taking no less than 45/60 seconds to pour it all in.
4. If you are using a bronze die, place it in a bowl of hot water to heat it.
5. About 30 seconds before the end of the kneading cycle, lift the lid to pause the machine. Remove the die you had assembled and assemble the bronze one, after drying it well .
6. Once the kneading cycle is complete, the machine will automatically switch to extrusion . Once all the dough has been extruded, lay it out to dry .

Seasoning ingredients:

• Half a red onion
• Cherry tomatoes 250gr
• Capers 15
• Feta 100gr

Seasoning procedure:

How to make a quick and tasty dressing

1. Put a pot of salted water on to boil.
2. Finely chop the red onion and place it in a pan with a drizzle of hot oil .
3. Wash the cherry tomatoes and cut them into 4, add them to the pan together with the capers and cook, stirring occasionally.
4. When the water boils, cook the pasta for a few minutes and drain it directly into the sauce and grate a little feta to mix it in at the end, tossing it to combine everything.
5. Plate and add another grating of feta before serving.

Enjoy your meal!