Pasta dough: – 1:1 ratio of 00 and semolina flour – for every 100gr flour mix, add 1 egg – mix until a smooth dough forms that bounces back when you press it, cover in plastic wrap for 1 hour – cut into pieces, roll and cut with a pasta machine
Tomato sauce: – cover the bottom of a pot with olive oil and freshly cracked black pepper over med-low heat – when the pepper starts ”moving”, add a box of washed cherry tomatoes, cover with a lid and stir around every 10-15 seconds – after 5-7 minutes, tomatoes should be soft enough to crush with a cooking spoon, crush them all – add a can/bottle of tomato passata, salt, pepper to taste, a teaspoon of sugar (to reduce acidity) and some more olive oil – with a hand blender, blend until smooth and shiny, keep on low heat for another 10-15m with the lid closed
4 Comments
Pasta dough:
– 1:1 ratio of 00 and semolina flour
– for every 100gr flour mix, add 1 egg
– mix until a smooth dough forms that bounces back when you press it, cover in plastic wrap for 1 hour
– cut into pieces, roll and cut with a pasta machine
Tomato sauce:
– cover the bottom of a pot with olive oil and freshly cracked black pepper over med-low heat
– when the pepper starts ”moving”, add a box of washed cherry tomatoes, cover with a lid and stir around every 10-15 seconds
– after 5-7 minutes, tomatoes should be soft enough to crush with a cooking spoon, crush them all
– add a can/bottle of tomato passata, salt, pepper to taste, a teaspoon of sugar (to reduce acidity) and some more olive oil
– with a hand blender, blend until smooth and shiny, keep on low heat for another 10-15m with the lid closed
Yummy, yummy
That looks divine
Yum!