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.

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