Fresh Rocchetti Pasta with Simple Tomato Sauce


For the Pasta:

1 2/3 cups (250g) Lighthouse Pasta Tipo “00” Plain Flour

Pinch of Salt

1 Tbsp olive oil

2 Eggs

3 Egg yolks

For the Sauce:

1 tbsp olive oil

1 clove garlic, crushed

1 onion, sliced

1 tbsp tomato paste

2 x 400g cans chopped peeled tomatoes

salt and ground black pepper

1 teaspoon sugar

1⁄2 cup chopped basil

1/3 cup chopped flat leaf parsley


For the Pasta:

  1. Combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides.

  2. Bring together with your hands and knead to form a dough, if the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest.

  3. Cut the dough into four pieces and roll each into a long tube, roughly 2cm in diameter. Cut tube into 1cm long pieces. Place a piece of dough onto a lightly dusted butter paddle, then using a butter knife press down and drag the dough until it curls up completely. Repeat for each piece.

  4. Cook pasta in boiling, salted water for 3-5 minutes.

For the Sauce:

  1. Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3-4 minutes until softened but not browned.

  2. Add the tomato paste and cook, stirring constantly for 1 minute.

  3. Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.

  4. Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.

Lighthouse Flour Pasta Recipe

Lighthouse Flour Classic Recipies 

Fresh Rocchetti Pasta with Simple Tomato Sauce