Fresh Pasta & Sauce

·        1 ¾ cups flour (add more1 T. at a time if dough is sticky)

·        3 eggs

·        3 tbsps oil

·        1 tsp salt

·        Add a tsp of herbs forherbed pasta.

1.      Mix all ingredients and knead on a flouredcounter for at least 10 min. Take turns – this should give your arms a workoutif you’re doing it right. Add more flour a little at a time if dough is sticky.

2.      Cover dough in plastic wrap and let stand 30min. or overnight.

3.      Divide dough into 4 equal parts.

4.      Take one lump of dough and feed through pastarollers starting at the thickest setting, and repeating at thinner settings untilvery thin. If dough gets too wide, fold in half. Dust the dough with flouroften.

5.      Cut the dough into desired pasta shapes. Again,dust with flour to keep it from sticking to the rollers.

6.      Toss the cut pasta immediately with flour (on acookie sheet works well).

7.      Meanwhile, bring a large pot of water to a boil.Add 1 t. salt and 1 T. oil to water.

8.      Place pasta gently into the boiling water andcook for about 10 min., stirring once in awhile.

9.      Drain in a colander in the sink. Serveimmediately.

 

Pasta Sauce

6 cups tomatoes, blended
2 tbsp oil
1/2 an onion, chopped
1/2 a green pepper, chopped
1 1/2 tsp salt
1 tsp garlic powder or 1 minced garlic clove
1 tbsp oregano
1 ½ tsps basil

1.     Ina medium pot, combine all ingredients except basil and oregano.

2.     Simmerover medium heat until thickened and reduced in volume.

3.    Add basil and oregano and simmeranother 10 min. (Adding green herbs tooearly cooks their flavor out.)

4.      Taste and adjust flavours.

5.      Serve over pasta.