Homemade Fettucine Pasta with Classical Tomato and Basil Sauce
Fettucine, fresh homemade Pasta with Classical Tomato and Basil Sauce
Pasta dough
400 gm Maya all purpose flour
100 gm semolina flour (optional)
4 medium eggs plus 1 yolk if necessary
A dash of salt and extra virgin olive oil
Pasta Sauce:
Tomato sauce 2 small can of canned peeled tomato sauce,
crushed with a fork Half garlic head, peeled and crushed
A handful of fresh basil
Extra virgin olive oil
Rock salt and pepper
Handful of parmesan
Method For the pasta dough:
- Mix well the 2 flour, put on the table and make a well in the center, add the egg, the salt and the extra virgin olive oil.
- With a fork, incorporate the egg into the flour beginning from the center, when possible, start to work with the hand in the classical way, work on the table for about 10 minutes.
- Cover with a towel and let rest, prepare the tomato sauce in the meantime.
- In a pot add a good amount of extra virgin olive oil, add the garlic and the basil, add the tomato and put on medium high heat, simmer, once start simmering, cook for 10 minutes and take off the heat. Cool down and season to taste.
- Take the pasta dough, it can be worked well with a roller or a pasta machine, fettuccine should be about 2.5 cm wide and 0.3 mm thick.
- Cook in boiling salty water and toss in tomato sauce. Sprinkle with a good handful of parmesan and basil.
Cooked by Chef Robert Cimmino who recently visited The Maya Kitchen.
Recipe serves 4
