Pasta Sunday

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.

The Pasta

  • 100g regular flour for each egg (I made a 300g batch)

  1. Make the dough and let rest 30 minutes.

  2. Roll to #6 on a pasta roller

  3. 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!

The Sauce

  • Olive oil

  • 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

  1. Sizzle the garlic in the olive oil.

  2. Toss in everything else, simmer 15-25 mins.

  3. Pull out the tomato stem and onion chunk

  4. Blend with a stick blender

  5. Season with salt & chili flakes

Drain the pasta and add enough sauce to coat the noodles nicely.

Finish with lots of Parmesan and an always welcomed drizzle of olive oil.


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