Spaghetti al pomodoro

Here is the complete recipe for Spaghetti al pomodoro.

INGREDIENTS

1. 1.5kg very ripe tomatoes


2. 400g Tipo 00 flour


3. 4 large free range eggs - go for the best you can afford


4. Salt and pepper


5. Olive oil


6. Optional (to add to sauce): garlic, basil, shallots, parmesan, a pinch of sugar

EQUIPMENTS

1. Mixing bowl


2. Small knife


3. Heavy-bottomed pan


4. Wooden spoon


5. Sieve


6. Rolling pin


7. Fork


8. Pasta machine (optional)


9. Large saucepan


10. Colander


11. Tongs

METHODS

1. Pull the tomatoes off their vines, cut out the core and make a cross with your knife in the top of each. Blanch in boiling water for one minute, then remove and place straight into iced water. The skins will now slip off easily.


2. Squash the tomatoes with your hands (take time over this bit and enjoy it), and place over a low to medium heat to bubble away for about an hour. Push the sauce through a sieve to remove the seeds and boil again for another 20 mins. You should have a thick, rich sauce. Pour into hot, sterilised bottles for storage.


3. To make the spaghetti, pour the flour into a mound on your bench. Make a well in the middle, crack the eggs in, and incorporate the flour into the eggs, swirling it around with a fork to mix it in. Once incorporated, knead the pasta dough for 10 minutes or so, until very smooth and silky. Wrap in cling film and store in the fridge for at least half an hour.


4. If you have a pasta machine, this next step will be relatively easy. Cut your dough into four even pieces and, working with one at a time, dust in flour, roll out with a rolling pin and then run through the pasta machine settings until very thin (start with the widest and run through this a couple of times to get started). If you have a spaghetti attachment, slice it using that and hang to dry while you shape the rest. If you don’t have a pasta machine, you’ll need to roll it out by hand. Work with small pieces and keep rolling until the pasta is just slightly thicker than a playing card. Dust with lots of flour, roll up to make cutting easier, and slice into strips by hand.


5. Put on a big pot of generously salted water to boil. Put the tomato sauce in a pan (you’ll need to use one big enough to hold your cooked pasta) over a medium heat. Once the water is boiling, drop the pasta in and cook until al dente (still with a bit of bite). With fresh pasta this will take minutes only, so keep an eye on it.


6. Drain the pasta and tip into the warmed pasta sauce. Add some salt and pepper. Stir through and serve with fresh basil and a dribble of very good olive oil.

SHARE THIS