Homemade Pasta Arrabbiata

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

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For the Arrabbiata Sauce:

- 2 Tbsp olive oil

- 1 brown onion, finely chopped

- 2 garlic cloves, finely chopped

- 3 small red chillies, halved, deseeded, finely chopped

- 1 Tbsp tomato paste

- 2 x 400g cans whole peeled tomatoes

- 2 tsp balsamic vinegar

- 40g baby rocket leaves

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 shape as desired.

  4. Cook pasta in boiling, salted water for 3-5 minutes depending on thickness of pasta.

For the Arrabbiata Sauce:

  1. In a large saucepan, combine tomatoes, olive oil and chillies. Simmer 30 minutes or until sauce thickens. Stir in garlic and simmer 10 minutes. Remove from heat and stir in basil, salt and pepper.

  2. Stir through your freshly made pasta and top with fresh basil.

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