The last weeks I was too busy to participate the Presto Pasta Nights. But this week – only a few days away from holidays – my children and I were relaxed enough to prepare together
Homemade pasta with extra-easy tomato & bacon sauce
I was responsible for the pasta, the children for the sauce. It was fun and it tasted great.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Homemade pasta with extra-easy tomato & bacon sauce |
| Categories: | Pasta |
| Yield: | 4 Servings |
Ingredients
| H | FOR THE PASTA | ||
| 150 | grams | Plain flour, plus extra for rolling | |
| 150 | grams | Strong flour | |
| 3 | Eggs | ||
| 2 | tablesp. | Tomato puree | |
| H | FOR THE SAUCE | ||
| 2 | cloves | Garlic | |
| 3 | Rashers Bacon | ||
| 2 | tablesp. | Extra virgin olive oil | |
| 1 | Bay leaf | ||
| 2 | sprigs | Thyme 2 stems parsley | |
| 2 | x | 400 g cans chopped tomatoes | |
| 1 | Slurp tomato ketchup | ||
| Grated parmesan, to serve | |||
Source
| Good Food Magazine, June 2007, p. 50 |
| Edited *RK* 07/20/2007 by | |
| Ulrike Westphal |
Directions
1. Start with the pasta – you can make this in the processor, but the texture is better if you make it by hand. With a processor, pulse the ingredients together until they form a ball. By hand, mix the flours in a bowl, then make a hole in the centre, break in the eggs and add the tomato puree. Whisk the egg and tomato together with a fork, drawing in the flour. When the mixture starts to get too thick to continue, use your hands. The dough should be soft, but not sticky – add a little flour if necessary. Knead the dough briefly to smooth out, then roll into a ball and wrap in cling film. Leave to rest at room temperature for 20-30 mins while you make the sauce.
2. Chop the garlic, then cut the bacon into strips. Fry both in the oil until the garlic is golden. Tie the herbs into a bundle with string. Put them into the pan with the tomatoes, ketchup and seasoning, then simmer gently for 20-30 mins.
3. Put a large pan of salted water on to boil. Dust the work surface and a rolling pin with flour. Divide the dough into 3 pieces, wrap 2 in cling film, then roll out the third piece thinly, dusting regularly with flour. Roll it up loosely and cut into wide strips (2.5 cm or larger if you prefer) with a sharp knife. Lay on a floured tray then repeat with the remaining dough.
4. Drop the pasta (shaking off flour first) into the boiling water and cook for about 2 mins until just cooked through. Drain, then serve with the tomato sauce and parmesan on top.
:PER SERVING 429 kcalories, protein 19g carbohydrate 60g fat 14g saturated fat 3g fibre 4g sugar 6g salt 1.59g
:PREP 30 mins plus resting
:COOK 30 mins
:Moderately easy (sauce only)
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Andrew of 
