Pasta in Tomato Sauce

Homemade pasta has to be one of my favourite meals to share with friends, especially when the making of the pasta is part of the event. This tried & true recipe is sure to please those involved in the making and the eating alike as it is both simple to prepare and perfectly delicious.

Pasta (recipe makes 6-8 servings)
Begin by sifting 4 cups of flour onto a bread working surface. Sprinkle 1 tsp of sea salt over the flour and toss with a fork. Make a well in the centre and drop in 5 eggs and 1 tbsp of olive oil then begin stirring flour into the liquid, stirring more dry with the wet as you go. Once the flour and eggs are combined begin kneading. Knead for 5 minutes adding lukewarm water or flour as needed. Form into a log, wrap with plastic wrap, and place in the refrigerator for approximately an hour

I have done nothing to alter this "Lexicon of Pasta" recipe other than switching up the flour with a 50/50 split of all-purpose and whole wheat.

Using a hand crank pasta maker, or a mixer attachment, begin preparing the pasta shapes. One trick I have discovered while processing the dough is to ensure the long flat pasta is lightly dusted with flour to prevent the strands from sticking together while drying. I allow the pasta to dry for 30 minutes before dropping into a large pot of softly boiling, salted water. Allow to cook for 3 minutes before scooping out and plating.

Unused pasta can be formed into nests, placed into a air tight rigid container and stored in the freezer for several months. Separate layers with waxed paper. (Tip: If you plan to store some of the pasta be sure to make the nests before drying, otherwise it will become to brittle to work with.)

Pasta is versatile and always satisfying. It can simply be tossed with a drizzle of garlic oil, or blended with a rich and creamy Alfredo. Although aglio olio tends to be my go-to topping I love a fiery tomato sauce just as much.

Tomato Sauce
In a large sauce pan saute 1 chopped white onion with 1-2 crushed garlic cloves until onion is translucent. Stir in 1 large can of tomatoes (I finely chop whole tomato variety in a food processor) and 1/4 cup tomato paste, and bring to a low boil. Simmer for 20 minutes. Stir in 1/4 tsp of nutmeg, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp crushed chilies (adjust to taste), 1 tsp Sucanat, and sea salt to taste. Reduce to a thick sauce.

Toss pasta with tomato sauce in pasta bowls and sprinkle with freshly grated Parmesan cheese. Enjoy!