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1
make the pickled tomatoes In a medium saucepan, combine the rice vinegar, tamari, fish sauce, ginger, chiles, sugar and 1/2 cup of water and bring to a simmer over moderate heat.
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2
Let cool slightly, then add the tomatoes.
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3
Let stand at room temperature for 2 hours.
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4
Drain the tomatoes; discard the ginger and chiles.
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5
meanwhile, make the pasta In a standing mixer fitted with the paddle, combine the eggs, egg yolks and 2 tablespoons of the oil.
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6
Add the 2 cups of flour and 1 1/2 teaspoons of salt and mix until the dough comes together.
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7
Knead the dough on an unfloured surface for 30 seconds, then wrap in plastic and let stand at room temperature for 1 hour.
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8
Cut the dough into 2 pieces.
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9
Working with 1 piece at a time and keeping the other covered, roll the dough through successively narrower settings on a pasta machine until the pasta is very thin.
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10
Dust with flour and let stand on a work surface, turning the pasta once or twice, until slightly dry, about 30 minutes.
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11
Tear the pasta into 2-inch pieces and toss with flour.
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12
Bring a large pot of generously salted water to a boil.
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13
Add the pasta and cook until al dente, about 3 minutes.
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14
Drain, reserving 1/2 cup of the cooking water.
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15
In a large skillet, heat the remaining 1 tablespoon of grapeseed oil.
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16
Add the ginger and onions and cook over moderate heat until softened, about 2 minutes.
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17
Add the 1/2 cup of pasta cooking water and bring to a boil.
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18
Add the butter and simmer over low heat, shaking the pan, until the sauce is creamy.
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19
Add the pasta, red chile slices, basil and mint and toss until evenly coated.
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20
Add the goat cheese and pickled tomatoes and serve right away.
