I had clicked 'Play All' on the Pasta Grannies channel on Youtube, because it was Sunday, and rainy, and I was in cozy snuggled up heaven. A few episodes in, I decided that fresh pasta and tomato sauce was required eating that day.
The video can now be found on my Instagram account on IGTV. Let’s just call it a pilot episode.
100g regular flour for each egg (I made a 300g batch)
Make the dough and let rest 30 minutes.
Roll to #6 on a pasta roller
Cut into whatever shape you like! I cut these into 4cm squares and rolled them over a wooden dowel to make a Gargenelli-like tube, although I didn't have a ridged board to put ridges on them. I'm not sure if that disqualifies them as Garganelli. I'll get a board for next time!
2-3 massive cloves of juicy garlic, smashed
1 500g can whole, peeled tomatoes
1 tomato stem from the garden - left whole and taken out before eating
1 big chunk of onion, taken out before eating
1 handful fresh basil leaves
1 tsp dried chili flakes
Sizzle the garlic in the olive oil.
Toss in everything else, simmer 15-25 mins.
Pull out the tomato stem and onion chunk
Blend with a stick blender
Season with salt & chili flakes
Drain the pasta and add enough sauce to coat the noodles nicely.
Finish with lots of Parm and an always welcomed drizzle of olive oil.