Farm to Table – Pasta with Gravy

When using the freshest of ingredients, less is definitely more. The true ripe flavors of your fresh in season ingredients are able to shine, making a memorable meal.  What a beautiful crop of tomatoes I had in my garden this year!  It has enabled me to make the best sauce ever, mixed with fresh pasta and you feel and taste like your in Italy! Simplicity at it’s best!

Farm to Table – Pasta with Gravy 

Sauce:

¼ Cup Olive Oil

1 Onion-diced

3 Cloves Garlic-diced

8-10 Large Fresh Tomatoes

1 Large Bunch Fresh Basil

Salt and Pepper to Taste

Pasta:

2 Cups Flour

1 Teaspoon Salt

1 ½ Tablespoons Olive Oil

3 Eggs

In a large pot of water, bring water to boil.  Cut a slight x through the skin of the bottom of each tomato.  Place tomatoes in boiling water for a minute, then submerge tomatoes in cold ice water.  Peel tomatoes and chop all tomatoes.   In a sauce pan add oil, cook onions and garlic on medium low heat until onions are just soft, add in tomatoes, basil, salt and pepper to taste.  Simmer for at least one hour or up to 3 hours, stirring occasionally.  Add water during cooking if needed.

Mix flour and salt together, on a flat surface make a mound with the flour with a well in the middle.  Crack eggs and place oil in the well, mix eggs together gradually incorporation flour into egg mixture.  When combined, knead dough with hands for about 5 minutes. Wrap in plastic wrap and refrigerate for at least an hour.

Taking a quarter of dough at a time. Pass through pasta press gradually reaching thin consistency or with kitchen aid to the number 6, running pasta through each number once. Place dough on floured plastic wrap or parchment paper, while pressing the remaining pasta. Using kitchen aid or cutter, cut dough in long strips making fettuccine pasta.

In a pot of salted boiling water cook pasta a couple of minutes.  Drain, top with sauce and serve.  Sprinkle with Pecorino Romano cheese if desired.  Enjoy!

 

 

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