Pasta Arrabiata
Ingredients:
For the eggless homemade pasta:
- Whole purpose flour (maida)
- Salt
- 2 tsp Oil
- Pinch of sugar
- Water
- Cling wrap
For the Arrabiata Sauce:
- 2 Big Tomatoes
- 1 Onion
- Few cloves of Garlic
- Salt to taste
- Half tsp sugar
- Mixed italian fried herbs
- Black pepper
- Red chilli flakes
- 2 Tbsp Tomato ketchup
Preparation:
- Make the dough with all the ingredients of homemade pasta.
- Grease the prepared dough with one tsp of oil.
- Cover with cling wrap and keep aside.
- Finely chop the tomatoes, onion, garlic.
- In a pan, add the tomatoes and onion and saute them for a minute. Add the salt and sugar to it and saute again.
- Add black pepper and red chilli flakes and half a cup of water.
- Add the tomato ketchup, some more water and let it cook.
- Keep stirring at regular intervals.
- Add the garlic and herbs and mix.
- Let it cook till the sauce is chunky and vegetables are well cooked. Keep aside.
- Pasta dough should be well rested for at least an hour now.
- Make three portions of the pasta dough.
- In a deep pan pour water half tsp oil and half tsp salt and bring to boil.
- Roll them through the pasta maker.
- Fold and roll again. Repeat this process three to four times with the final roll achieving the consistency that you are looking for.
- Now take this final rolled out sheet through the cutter blade - it's your choice if you want fettuccine or spaghetti. I have made fettuccine.
- Sprinkle some dry whole purpose flour on the pasta and keep aside.
Once you have finished making your pasta, pour it in boiling hot water and let it boil for 3-5 mins.
- Strain and pour some cold water on it to stop the pasta from cooking, as it will continue to cook while it's hot. Do not throw away the pasta water.
- In a pan take the Arrabiata Sauce add half a cup of the pasta water and cook it for a while.
- Add the boiled pasta. Let it cook on low flame for a few mins.
- Toss and serve.
Ingredients:
For the eggless homemade pasta:
- Whole purpose flour (maida)
- Salt
- 2 tsp Oil
- Pinch of sugar
- Water
- Cling wrap
For the Arrabiata Sauce:
- 2 Big Tomatoes
- 1 Onion
- Few cloves of Garlic
- Salt to taste
- Half tsp sugar
- Mixed italian fried herbs
- Black pepper
- Red chilli flakes
- 2 Tbsp Tomato ketchup
Preparation:
- Make the dough with all the ingredients of homemade pasta.
- Grease the prepared dough with one tsp of oil.
- Cover with cling wrap and keep aside.
- Finely chop the tomatoes, onion, garlic.
- In a pan, add the tomatoes and onion and saute them for a minute. Add the salt and sugar to it and saute again.
- Add black pepper and red chilli flakes and half a cup of water.
- Add the tomato ketchup, some more water and let it cook.
- Keep stirring at regular intervals.
- Add the garlic and herbs and mix.
- Let it cook till the sauce is chunky and vegetables are well cooked. Keep aside.
- Pasta dough should be well rested for at least an hour now.
- Make three portions of the pasta dough.
- In a deep pan pour water half tsp oil and half tsp salt and bring to boil.
- Roll them through the pasta maker.
- Fold and roll again. Repeat this process three to four times with the final roll achieving the consistency that you are looking for.
- Now take this final rolled out sheet through the cutter blade - it's your choice if you want fettuccine or spaghetti. I have made fettuccine.
- Sprinkle some dry whole purpose flour on the pasta and keep aside.
Once you have finished making your pasta, pour it in boiling hot water and let it boil for 3-5 mins.
- Strain and pour some cold water on it to stop the pasta from cooking, as it will continue to cook while it's hot. Do not throw away the pasta water.
- In a pan take the Arrabiata Sauce add half a cup of the pasta water and cook it for a while.
- Add the boiled pasta. Let it cook on low flame for a few mins.
- Toss and serve.
