This relatively obscure pasta shape is becoming my favorite fresh pasta. What is unique about it is that, when I roll out the sheet of pasta, I don’t roll it anywhere near as thin as I do with other shapes. There are six settings on the machine. Normally, I finish on number 6 for fettuccine and ravioli, but I stop at number 3 for tonarelli. The thicker shape is nearly identical with the width dimensions when they are cut into shape, so they are similar to spaghetti and chitarra as a finished product.

This week I made it with a different formulation for the dough. I used:

• 65 grams of “00” flour
• 65 grams of Durum wheat flour
• 1 extra large whole egg
• 1 egg yolk
• salt
• olive oil

I liked how the Durum flour added “chew” to the pasta, without being too firm. Next time, I will try to use 2/3 “00” flour and 1/3 Durum wheat, to see how I like the softer texture that should produce.

I had been thinking of the vegetables available and what I want to use for this pasta. I chose to slice some leeks, zucchini, yellow squash, and plum tomatoes, garlic and herbs, cooking each separately until almost done. At the end I sautéed them together, along with balsamic vinegar, and then used that mixture to top the pasta. The results were delicious.

The richness of the vegetables and balsamic suggested a fairly full-bodied wine. Aaron’s Arizona Mourvedre (Minotaur) was a perfect fit.