Vegetarian Tomato Sauce
1. Boil a large pot of water in your pasta cooker, drop the tomatoes directly in the water and boil for 5 minutes.
2. Take the tomatoes out and cool them down in large bowl of cold water. Wearing rubber gloves, easily remove the tomato peel and chop the tomatoes.
3. Set the pieces aside in a strainer in order to remove the liquid from the tomatoes.
4. In your pasta cooker, add the olive oil, chopped peppers, onions, celery and garlic. Stir often for about 10 minutes.
5. Add the strained tomatoes, 2 cans of tomato paste and the cherry tomatoes to the pot. Add fresh spices (parsley and basil), additional dry spices and sugar.
6. After mixing in all the ingredients, let sauce simmer on low for at least 2 hours.
Homemade Pasta
1. In a deep mixing bowl, add 2 cups of flour and crack 4 eggs in the center. Mix until it becomes a dough.
2. You can add more flour if too sticky or water if the dough is too dry. Add in spices and continue to mix in bowl or with hands. Once the dough is kneaded, cover it with plastic wrap and put in the fridge for 30 mins.
3. After it has been refrigerated, take the dough out and cut into four even pieces. Wrap up 3 of them and start to knead the last.
4. Form it into a flat, 1/2 inch rectangle and lightly dust with flour on both sides. Put this piece of dough through the pasta flattening side on the widest level (level 7 for Remy Olivier Pasta Machine).
Repeat this step 2-3 times moving down to level 6.
5. You can now cut the dough into 2 even rectangles and lightly flour both sides. Now, repeat the process of passing the pasta sheets through the flattener until around level 2 or a desired thickness.
6. Once this is complete, cut off any uneven edges to ensure your rectangular pasta sheet is ready for the cutter. Cut the pasta sheets in half again, therefore ending with 4 pasta sheets per serving.
7. Place the handle into the other side of the machine and pass the pasta through the linguini cutter for a thicker pasta or the spaghetti cutter for thinner pasta.
Repeat for all the sheets and set the cut pasta aside, in plastic wrap. Repeat for 3 other pasta dough servings.
8. Once all pasta is cut and ready, bring your Novara pasta cooker of water to a boil and drop in your pasta. Stir often with your Oxo slotted spoon and cook pasta for about 5-7 minutes. Strain it.
9. Add desired portions to serving bowls with about 1 cup of the vegetarian tomato sauce, fresh pepper and Parmesan cheese. Enjoy!
Here's the printer friendly version.
Homemade Pasta and Vegetarian Tomato Sauce
A surprisingly sweet tomato sauce accompanied by authentic homemade pasta. This recipe is perfect for those chilly fall days ahead.
Ingredients
- 12 tomatoes
- 3 tsp olive oil
- 4 peppers (assorted colours)
- 5 stalks of celery (best to use the inside part)
- 3 medium white onions
- 4 cloves of garlic
- 4 cups of cherry tomatoes
- 3/4 cup of washed and chopped parsley (1/2 stalk)
- 1/2 cup of washed and chopped basil
- 2 cans of tomato paste (5.5oz each)
- 3 tsp of assorted spices (garlic & red pepper, spaghetti spices)
- 3 tbsp sugar
- 2 cups whole wheat flour
- 4 eggs
- 3 tsp assorted spices (basil, garlic and roasted red pepper)
Instructions
Vegetarian Tomato Sauce 1. Boil a large pot of water in your pasta cooker, drop the tomatoes directly in the water and boil for 5 minutes. 2. Take the tomatoes out and cool them down in large bowl of cold water. Wearing rubber gloves, easily remove the tomato peel and chop the tomatoes. 3. Set the pieces aside in a strainer in order to remove the liquid from the tomatoes.4. In your pasta cooker, add the olive oil, chopped peppers, onions, celery and garlic. Stir often for about 10 minutes.5. Add the strained tomatoes, 2 cans of tomato paste and the cherry tomatoes to the pot.
Add fresh spices (parsley and basil), additional dry spices and sugar. 6. After mixing in all the ingredients, let sauce simmer on low for at least 2 hours. Homemade Pasta 1. In a deep mixing bowl, add 2 cups of flour and crack 4 eggs in the center. Mix until it becomes a dough.2. You can add more flour if too sticky or water if the dough is too dry. Add in spices and continue to mix in bowl or with hands. Once the dough is kneaded, cover it with plastic wrap and put in the fridge for 30 mins. 3. After it has been refrigerated, take the dough out and cut into four even pieces. Wrap up 3 of them and start to knead the last.4. Form it into a flat, 1/2 inch rectangle and lightly dust with flour on both sides. Put this piece of dough through the pasta flattening side on the widest level (level 7 for Remy Olivier Pasta Machine). Repeat this step 2-3 times moving down to level 6.5. You can now cut the dough into 2 even rectangles and lightly flour both sides. Now, repeat the process of passing the pasta sheets through the flattener until around level 2 or a desired thickness.6. Once this is complete, cut off any uneven edges to ensure your rectangular pasta sheet is ready for the cutter. Cut the pasta sheets in half again, therefore ending with 4 pasta sheets per serving.7. Place the handle into the other side of the machine and pass the pasta through the linguini cutter for a thicker pasta or the spaghetti cutter for thinner pasta. Repeat for all the sheets and set the cut pasta aside, in plastic wrap. Repeat for 3 other pasta dough servings.8. Once all pasta is cut and ready, bring your Novara pasta cooker of water to a boil and drop in your pasta. Stir often with your Oxo slotted spoon and cook pasta for about 5-7 minutes. Strain it. 9. Add desired portions to serving bowls with about 1 cup of the vegetarian tomato sauce, fresh pepper and Parmesan cheese. Enjoy! Tip: Freeze the leftover vegetarian sauce and use it for your next meal!
Yield: 4 servings
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