Homemade pasta

Pasta Pic 1

Pasta Pic 3

http://www.italianfoodforever.com/2008/05/spinach-ricotta-ravioli/

https://www.google.com.au/amp/s/hurrythefoodup.com/easy-tomato-spinach-pasta/amp/

Ingredients

Dough:

  • 2 cups of All-Purpose flour
  • 3 eggs
  • 1/2 a tsp of salt
  • 2 tbsp of olive oil

Sauce:

  • 2 cups pasta (2 cups = 200 g)
  • 3 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 4 small tomatoes (4 fresh tomatoes = 1 can of diced tomatoes)
  • 2 tbsp tomato paste
  • 3-4 tbsp greek yogurt
  • 1 big handful fresh spinach (1 big handful = 200g)
  • ¼ cup grated hard cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 pinch red pepper flakes
  • ½ tsp salt
  • ½ tsp pepper

Method

In a stand mixer (with a dough hook) combine the flour and salt and make a well in the centre. Add the eggs and oil and let it run until it forms a thick breadcrumb-like consistency and with your hands, gently press to bring the dough together. Turn the dough out on to a flour dusted surface and knead it for 10 minutes. Shape into a ball, cover with glad wrap and put it in the fridge for 30 minutes to chill. While the water is heating, dice the onion, grate or chop the garlic, and chop the tomatoes (if not using a can).Add the pasta when the water is boiling (add salt and a small amount of oil for taste). Heat oil in a large pot over medium heat, add the onion and garlic, cook for 5 minutes or until translucent. Add the tomatoes. Note: if you use fresh tomatoes, the sauce will get a little runny. Only if you let it stand for a day will you get the desired creamy texture. Add the spinach. Add the oregano, basil, red pepper flakes, salt, and pepper. Add the tomato paste and the greek yogurt. Stir until both are dissolved into the sauce. Now add the hard cheese. Add the pasta to the boiling water and cook for 2 minutes or into all of it has risen to the top. Drain and add the pasta to the sauce. Lower the heat to a simmer. Stir occasionally for 1 minute. Taste and adjust the salt and pepper as needed.

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