If you have ever read the label of pasta sauces you will find a number of less than healthy ingredients in there. So we decided it would be better to make our own. That goes for the dry pasta too, it usually has a lot of added salt. So if you add salt yourself you end up with way too much.

Last Christmas we were given a pasta machine. It was only recently that we decided to give it a crack at making it ourselves. We are so glad we did. It may take a little while and a few goes to get the right consistency and texture you want. It does take longer than the dried pasta but it is fun to make.

Here are the results and the recipes, enjoy. You can always substitute dry pasta if you don’t have a pasta machine.

This is for two people, obviously scale to suit how many you are cooking for.

Pasta
Ingredients
100g 00 plain flour
1 large egg
dash water

Method
1. Thoroughly clean your bench top.
2. Pile the flour on the bench top with dip in the middle.
3. Crack the egg into the dip.

Pile flour and crack egg.

Pile flour and crack egg.

4. Using your hands combine all of the flour with the egg.

Mix with hands

Mix with hands

5. Add enough water (few drops) to bring the mixture together.
6. Gently knead till a nice dough forms.

Mix to a nice dough

Mix to a nice dough

7. Cover and set aside for at least 40 minutes.

Sit for minimum of 40 minutes

Sit for minimum of 40 minutes

8. Cut into three even pieces.
9. Take first piece and run through machine on number 7 – 9 times. Folding in thirds after each run through.

Run through machine

Run through machine

10. Run through on number 7, fold in thirds, change to number 6, fold in thirds. Repeat 3 times.
11. Run through from number 7 – number 4. Don’t fold this time.

It stretches as you go through

It stretches as you go through

12. Run through from number 7 – number 2. You may need an extra set of hands as the pasta gets long at this stage.

A second pair of hands may be needed

A second pair of hands may be needed

13. Before cutting into desired shape make sure you have something to hang the pasta on. We used a clothes horse with glad wrap over the rungs.
14. Cut the strip in half and run through the cutter part of the machine. Hang on your hanger.

Hanging the pasta

Hanging the pasta

Catching the cut pasta

Catching the cut pasta

15. Do the same with the second half.
16. Repeat steps 9 – 15 with the remaining dough.

Sauce
Ingredients
150g Chicken breast (skin off) finely diced (*you can use any meat you like)
500g Roma tomatoes (skin off)
1 packet salt reduced tomato paste
1/2 teaspoon chilli powder
4 cloves garlic (finely chopped)
1 small onion (finely chopped)
100g finely chopped basil
200g mushrooms chopped
1 tblspn Extra virgin olive oil
1/2 Cup red wine
salt and pepper to taste

Method
1. Boil a pot of water for the tomatoes.
2. Once boiling put the tomatoes in for 3-5 minutes.
3. Drain and remove the skin once cooled.
4. Place tomatoes, chilli powder and tomato paste in blender and blend until smooth.
5. Heat oil in a pan.
6. Fry onions and garlic till opaque.
7. Add chicken, mix till brown all over.
8. Add mushrooms, cook for 2 minutes.
9. Add sauce, wine and seasoning.
10. Simmer for 20 minutes.

The sauce cooking

The sauce cooking

The sauce cooking

The sauce cooking

11. Put pot of water on to boil.
12. When boiling add pasta, cook for 1-2 minutes or until floats to surface.
13. Drain and serve.

The pasta before the sauce

The pasta before the sauce

14. Add basil to sauce, mix well and simmer for a minute or two.
15. Serve. You can grate parmesan on top if you like.

The final dish

The final dish

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