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Further adventures in homemade pasta. I tried to do this for Valentine’s Day, but I didn’t run the time to post it … so you go here!
The instructions correspond to the other homemade pasta, but this time red either with tomato paste or pureed roasted red pepper.
I thought we stayed with the rosé topic and also make the sauce pink. It got a little red, but as good as delicious.
Make your meal healthier: tip:
I used vegan sausage in the last dish to keep the whole vegan, and if I do it again, I will probably throw more vegetables and green in. Brokkoli or spinach, maybe fry some vegetables in the oven or on the grill. In any case, between the pasta and the sauce, you get a lot of tomato, so try to hide other good things in it!
Click through to get a recipe! …
Make about 4 portions with pasta to freeze to freeze
INGREDIENTS:
For the pasta:
– 1 1/4 cup of 00 flour
– 1 1/4 cup of semolina flour
– 1/2 teaspoon of salt
– 2 TL EVOO
– approx. 3 tablespoons of tomato paste (or pureed roasted red pepper)
– approx. 1/2 cup of water
– Additional flour to dust
For the sauce:
– 1 cup of crushed tomatoes
– 1/2 cup of cashew nuts, soaked
– 1/4 cup of onion, finely rolled
– 2 cloves garlic, chopped (or 1 teaspoon garlic powder)
– 3 tablespoons of nutrition yeast
– 1/2 tsp dried basil
– 1/2 tl oregano
– 1/2 tsp dried sage
– Salt and pepper
– 1/4 cup of nut milk (more too thin if necessary))
– 2 TL flour
– 2 TL olive oil
– Optional red pepper flakes for heat and chopped parsley or fresh basil for garnish
For the court:
– 2 or 3 sausages (your choice, vegan or meat, etc.)
– vegan parmesan for topping
Instructions:
*Soak the cashew nuts: Confuse the cashew nuts either overnight or for a few hours before making the dish.
For the pasta:
Mix the two flour with the salt and then put a clean work area in a stack.
Make a fountain in the middle and then add the tomato paste, the oil and a small amount of the water.
Start kneading the dough and add more water if it is put together into a ball that is formed but not sticky. (If too sticky, add more flour.)
As soon as the ball is formed, cover it in plastic film and put it in the fridge for about 45 minutes.
If you have a pasta manufacturer, roll out part of the dough on a flour work area and then run through the pasta manufacturer in its largest environment. Fold it like an envelope and do it twice more times and then run through the thinner settings, dust with more 00 flour if necessary until the desired thickness goes through the cutting attachment of your choice.
I used an multi -wheel noodle cutter, then cut it in about one and a half centimeters and press it to form fly!
If you do everything by hand, according to the dough, flour of the work area and with a roller pin, either roll out the dough until it is about 1/16 inches thick (too thin and vomit, too thick and it will be too tough).
You can then cut it into the desired strands with a sharp knife and enter into nests (make sure that you do not glue them together) or the desired shape.
You can also dry the noodles on a rack for 20 minutes (see below) and then put them in a sealed bag. You can also freeze the pasta at this point.
Everything can be cooked fresh (only takes a few minutes) and then served immediately.
But before you cook the pasta …
For the sauce:
Drain and rinse the cashew nuts used.
In a high -quality mixer, insert the cashew nuts, all spices, the eating yeast, tomato sauce, nut milk and flour. Mix until well combined and smooth. Add more nut milk if necessary.
In a roast pan over medium heat, add the olive oil and then the onions, fry for a few minutes and then add the garlic and cook for more or two minutes.
If you want, you can add and puree the onions to the sauce so that you don’t have a chunky sauce, but otherwise pour your rose sauce into the pan and stretch it until the sauce begins to thicken. Keep yourself low to stay warm and stir occasionally.
For the court:
Cook the sausage as you want. On the grill and then cut it. In a pan and then cut it. Or cut it and cook it so that each piece can brown on both sides. Set aside.
Cook a pot with heavily salted water. When the water is ready, cook your fresh pasta. It should only take a few minutes. Check it for 2 or 3 to determine whether it is based on your wishes.
When you’re done, let off the pasta and then add them and the sausage to the sauce and stir it evenly.
Note: You can also throw VEG into this point. Grilled zucchini maybe or a steamed broccoli or even just a handful of spinach (the heat of the sauce should smell after a few minutes).
To serve the pasta with optional vegan parmesan and basil/parsley plates.
ENJOY!
Let us know whether you create this recipe by publishing it on Instagram or Twitter and using the hashtag #livebarrelife! And if there are certain meals, fruit, vegetables or meat, you would like to see in the blog!
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Photos and recipe from: Christine McAvoy
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