Fresh Egg Pasta with Simple Tomato Sauce

Fresh Egg Pasta with Simple Tomato Sauce

I wanted to make some fresh pasta, while we are still cooking with Tessa Kiros but somehow I missed the mushroom season to make the picci with mushrooms from Twelve. Instead I tried to make the ravioli with sage butter, but couldn't get and fresh sage (and not for want of trying, I can tell you) plus my past dough turned out a bit brittle and I didn't trust it to be used in two layers. Since anything goes with the monthly IHCC potluck, I froze the fresh parsley for making stock and put the ricotta back into the fridge and settled for pasta with a simple tomato sauce. Making your own pasta requires a bit of work, especially if you don't have a pasta machine and have to use a rolling pin (like me) but it's well worth making at least once in a while.



Pasta all'uovo / Fresh Egg Pasta

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Ingredients:

450 g flour
1 Tbsp salt
4 eggs
1 Tbsp olive oil

Method:

In a large bowl, mix together the flour and salt. Add the eggs and the olive oil and knead for about 10 minutes until you have a smooth dough. (The dough will seem a bit dry in the beginning.) If neccessary, add a little more water or flour depending on the size of the eggs. Cover with a clean cloth and let rest for 30 minutes. Cut away a quarter of the dough, and roll into a thin sheet. Sprinkle with flour and cut into thin strands. Boil the pasta in plenty of salted water for about 3-4 minutes until al dente. Drain and serve immediately.


Pomarola semplice / Simple Tomato Sauce

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Ingredients:

2 garlic cloves, minced
2 Tbsp olive oil
400 g diced tomatoes or passatta
1/2 tsp dried oregano
1/2 tsp dried thyme
salt and pepper

Method:

Heat the olive oil in a skillet and fry the garlic until fragrant. Add the tomatoes and the herbs and simmer on low heat for about 20 minutes. Add salt and pepper to taste.