Homemade pasta recipe and tomato sauce

Fresh pasta dough

300g 00 flour

3 eggs

1tsp olive oil

1tsp salt

  • Sift the flour onto the work surface, make a well in the centre and add the eggs, oil and salt. Use you fingers to mix the flour into the egg mixture until you form a soft not sticky dough. You may not need all the flour.

  • Wrap in clingfilm and rest for 30 minutes or freeze.

Simple tomato sauce

1 tin tomatoes

splash red wine

1 onion, chopped

1 garlic clove, crushed

1tsp sun-dried tomato paste

fresh basil sprigs

1 heaped teaspoon mascarpone (optional)

  • Sweat off the onion in a little olive oil until softened and then add the garlic. Cook for a further minute before adding the tin of tomatoes, wash out the can and add this too (about another 1/2 can). Add in a good splash of red wine, tomato paste, basil and salt and black pepper. Bring to the boil and then turn to a gentle simmer for 30 minutes. If it reduces too much, add a little water.

  • Puree all with a hand blender and then add the mascarpone and serve with fresh pasta.

Both recipes will serve 2-3 people

Katharine Eldridge