fresh pasta and tomato sauce
- Categories
- Ross's
- Foreign
- Assignment
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Flour; (00 type) |
| 3 | Eggs |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Water |
| 1 pinch | Salt |
| 1 large | Onion; finely sliced |
| 4 | Cloves garlic; finely chopped |
| 3 tablespoons | Olive oil |
| 500 grams | Tomatoes |
| Fresh oregano | |
| Fresh pecorino |
PASTA
TOMATO SAUCE
Pasta: Blend the flour and eggs with the oil until sticky breadcrumbs. Add the water slowly until a ball forms. Rest for an hour. Dust with flour and put through a pasta machine. Cook in lots of salted water until it rises to the surface. Drain, sauce and serve.
Tomato sauce: Fry the onion and garlic in the oil and when soft add the chopped tomatoes, skinned and seeded or not, according to taste. Cook slowly for 30 minutes and check seasoning. Add oregano leaves, toss through the pasta and dress with pecorino cheese.
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