Ferretti Pasta with Tomato & Basil Sauce
No Egg Pasta Dough
Ingredients:
- 250g/8.83ozs. semolina flour
- 250g/8.83ozs. all-purpose flour
- 1/2 teaspoon salt
- 200ml/7fl ozs. water
Step 1 - To make this or any other dough in a food processor, put all of the ingredients in the bowl. Pulse until the mixture begins to form a ball.
Step 2 - Add a little water if dough is dry. Remove dough from the bowl, form into a rough ball and let rest 10 minutes. Alternatively you can make by hand and this produces a much better result.
Step 3 - To roll out the pasta cut a piece of pasta dough the size of a thumb and place on a wooden skewer and roll back wards and forwards until you get a long cylinder about 2 inches long. Make and set aside. You can also make orecchiette using this pasta dough - just shape into a small ball and press down to make an indent with your thumb.
For the sauce
Ingredients
- 2 cloves garlic, peeled and smashed
- 1 small onion, peeled and diced
- 750ml/26.5 floz. bottle of tomato passata
- 100ml/3.5 flozs. extra virgin olive oil
- Handful basil leaves
- Salt and pepper
- 75g/2.65ozs. grated parmesan
- 250g/8.83ozs. cherry tomatoes cut in half
Step 1 - Place half the oil in a pan with garlic and onion and cook on a medium heat for about 10 minutes.
Step 2 - Add tomato passata and cook uncovered on medium heat for about 30 minutes.
Step 3 - Place another large pot of salted water on and bring to the boil.
Step 4 - Add cherry tomatoes to sauce and cook for a further 5 minutes. Add basil leaves
Step 5 - Cook pasta for about 4 to 5 minutes, check if it is to your liking.
Step 6 - Add to pasta sauce and mix well, add cheese and remaining oil and serve.