Pasta Corbeau

Pasta Corbeau

I was thinking about something not even remotely food-related when one of the “voices” in my head just randomly blurted out “Dude, wouldn’t it be cool if we painted strips of pasta dough with tomatoes and herbs then rolled it up?”. That’s why I have 5 pounds of Roma’s reducing on the stove right now. 

Now granted, this dish might be called something else and if you have any info, please let me know what it’s actually called or if it’s been done before. 

The basic process works like this. 

  • Take 5 pounds of Roma tomatoes and slow cook em into a paste or if you’re not feeling up to it get a can or two
  • Make a batch of pasta and let it rest for an hour. 
  • Finely chop some rosemary and thyme and get a sheet tray and some cheese ready to go. 
  • Once the dough has rested, take a small chunk and roll it into a strip about an inch or two wide. 
  • Using a small pastry spatula, spread a thin layer of the tomato paste across the pasta sheet, then dust with the rosemary, thyme and cheese. 
  • Roll it two or three times, then cut and place on the sheet tray to dry. 
  • Now repeat, over and over and over again. 
  • When you go to serve it, cook em til they float in boiling water and finish in a saute pan with a little oil and some Surryano Ham and garnish with fresh herbs. 


  • If you have it, use cornmeal or polenta on your sheet tray to help keep the pasta from sticking. 
  • This is one of several variations that I’ve come up with. Roasted garlic with fresh pepper, rosemary and thyme work great and I’m doing a basil pesto tomorrow just because I can. 
Garlic and herb variation

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