Homemade Pasta with Fresh Tomato Sauce
My children bought me a pasta machine, an Italian Imperia manual model, for my recent birthday. I find it so much easier to make pasta with this machine, than it is to use a rolling pin. This recipe was the first I made with my new devise.
- 3/4 c semolina flour
- 1 c all purpose flour
- 1 tsp salt
- 1 Tbsp olive oil
- 2 eggs, lightly beaten (room temperature)
- 2 Tbsp water
Fresh Tomato Sauce:
- 3 Tbsp extra virgin olive oil
- 4 medium tomatoes, seeded and chopped
- 2 Tbsp capers
- 1/4 c chopped walnuts, almonds, or pine nuts
- 8 large mint leaves or basil leaves
- 1/4 c grated Romano cheese
- 4 cloves garlic, minced
- pinch red pepper flakes
- 1/4 tsp salt (or to taste)
- Onto a clean work surface, sift the semolina flour, all purpose flour and salt together.
- Make a well in the center of the dry ingredients. Add the eggs and olive oil.
- Gradually work the flour into the egg/oil mixture until they come together. Add some or the water if needed to make a stiff dough that adheres together.
- Wrap the dough tightly in wax paper and allow to stand 30 minutes.
- Cut the dough into two pieces and roll each into a long rectangle no thicker than 1/8 inch.
- Pass one of the dough strips through the pasta machine on its thickest setting. Pass it through on the next thickest setting. Continue to pass it through exceedingly narrower settings twice more, or until you have the thickness you desire.
- Pass the dough through the cutter blade, or hand cut the pasta in the shape you wish.
- Cook in a large pot of salted boiling water for about 90 seconds, or until hot and tender.
- Strain the pasta and dress with the fresh tomato sauce.
Fresh Tomato Sauce:
- Place all ingredients in a blender or food processor and process until you have a uniform sauce consistency.
- Toss the hot pasta with the sauce. Serve garnished with a sprig of mint (or basil) and a sprinkling of Romano cheese.