Fresh Pasta Alfredo with Broccoli and Tomato

Pasta

Combine the flour and salt in the bowl of a 5 quart mixer with the dough hook attached.  In a separate bowl, whisk together the eggs and olive oil.  Add to the flour and mix until the egg is combined.  Add enough water to form a fairly soft dough.  Knead for about 8 minutes, adding a little flour if the dough becomes too sticky.  Wrap the dough in plastic and allow to rest for about 15 minutes.

Pass the dough through pasta roller in batches, then cut into fettucini.  Sprinkle parchment covered sheepans with flour and spread the pasta on the sheet pans in one layer.  Allow to dry for at least 15 minutes.

Bring a large pot of salted weather to a boil.  Add the pasta and cook for about 3 minutes, until it floats and is just cooked.  Drain and toss with sauce.

Vegetables

Bring a large pot of salted water to a boil.  Prepare a container of ice water.

Core the tomatoes and cut a small X in the bottom of each.  Drop the tomatoes into the boiling water for 10 - 15 seconds, then immediately place in the ice bath.  Remove from the ice bath and peel the tomatoes, then remove the outer wall of the tomato and clean off any seeds.  Dice the tomato flesh into 1/4 inch cubes and reserve.

Put the broccoli into the boiling water and cook until bright green and slightly tender, about 3 minutes.  Drain and shock the broccoli in the ice bath.  Remove the broccoli from the ice bath and reserve.

Sauce

In a large saucepan, melt the butter and add the cream and garlic.  Season with salt and pepper to taste.  Allow to cook for 8 - 10 minutes on a simmer, whisk in half the cheese to make a sauce.

Assembly

Toss the hot pasta in the sauce.  Add the reserved broccoli and toss until the broccoli is heated through.  Add the tomato at the last second.  Top with remaining cheese as a garnish.