Bucatini Pomodoro
Bucatini served with a crushed tomato sauce
Equipment
- Pasta Maker
Ingredients
Pasta
- 1 1/2 cup flour
- 2 jumbo eggs
- pinch kosher salt
Pomodoro
- 3/4 lb tomatoes Roma or San Marzano
- 2 tbsp olive oil
- 4 cloves minced garlic
- 1/2 medium minced onion
- 1/4 cup fresh basil
- 1 tbsp dried oregano
- salt and pepper to taste
- 2 tbsp parmigiana
Instructions
Pasta
- Mix ingredients and continue to knead until dough is formed
- Allow dough to sit wrapped in fridge for 30 mins
- Roll out and press through bucatini press
- Bring large pot of salted water to boil and cook pasta until floats to the top
Pomodoro
- Add half tomatoes to blender, and blend into smooth puree, rought chop the remaining tomatoes
- Heat pain over medium heat and add olive oil, minced garlic and onion.
- Add puree and chopped tomatoes, and simmer for 30 minutes
- Toss in pasta and stir in salt, pepper, basil, and parmigiana