Pasta Perfecto – Classic Red Sauce

Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.

Make your own sauce with fresh ingredients, bursting with goodness. It’s a classic for a reason, so do it well!

Serves : 4-6

Ingredients :
2 tblsp olive oil
1 Spanish onion, finely chopped
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely chopped
1 tblsp tomato puree
2 x 400g cans chopped tomatoes, or whole San Marzano tomatoes
Large handful of fresh basil leaves, torn
1 tsp sugar
Salt and freshly ground black pepper

Bullet logo Heat the oil in a large heavy-bottomed pan. Add the onion, carrot, celery and garlic, and saute until the onions are glassy and softened. Add the puree and canned tomatoes. If you’re using whole tomatoes, squash them as they go in to break them up.

Bullet logo Add the torn basil leaves and sugar. Season with salt and black pepper to taste.

Bullet logo Cook over a very low heat, stirring frequently to avoid sticking, for 40-60 minutes, or until the vegetables have softened and the sauce is rich, tangy and tasty, and the oil has separated on the surface.

Bullet logo You can leave it chunky or pass it through a fine sieve to remove any chunks and seeds.

Pasta Perfecto – Classic dough for Pasta

Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.

This easy recipe comes from Emilia-Romagna, the pasta-making capital of Italy – so it must be good!

Serves : 4-6

Ingredients :
500g type OO flour, plus extra for dusting
1/2 tsp salt
5 free-range eggs (the rule is 1 egg for every 100g flour)

Bullet logo Sift the flour into a mound on a clean work surface. Make a well in the centre, add salt and crack in the eggs, one by one.

Bullet logo Use a fork or your fingertips to beat the eggs lightly in the centre of the well, drawing in the flour a little at a time. If too wet, add a bit more flour; if too dry, add a drop of water.

Bullet logo When combined, knead together into a large ball of dough. It will look smooth, more like pastry than bread. Wrap in cling film and leave to rest in a cool place for 15-30 minutes.

Bullet logo Once the dough has rested, if working by hand, lightly flour a rolling pin and get rolling until you’ve reached the desired thickness for your chosen shape. Roll either by hand or through a pasta machine until thin, then cut into the required shape. If using a pasta machine, follow the machine instructions.

Bullet logo Work with one quarter of the dough at a time to make it more manageable.