Tomato Paste Fresh Pasta
Ingredients for 2 servings:
200g Plain ’00’ Flour
2 Medium-Size Fresh Eggs
1tbsp Tomato Paste (kunserva)
50g Parmesan Cheese (grated)
20g Butter
2tbsp Fresh Basil (chopped)
Salt & Pepper to Taste
Method:
In a bowl, mix together the flour, eggs and tomato paste with a fork. Once it starts coming together knead it for about 10 minutes on a clean kitchen top. If the dough is too hard or soft, simply adjust it with a little more flour or a teaspoon of water accordingly. This depends mostly on the size of the eggs.
Wrap it in cling film and let it rest for at least 30 minutes at room temperature.
Bring a large pot of salted water to a boil.
Cut the dough directly into the pot using a pair of scissors. The pasta should be cut randomly into bite-sized pieces. Alternatively, you can roll it out on a chopping board and cut it with a knife.
Boil it until it starts to float to the surface.
In a skillet, met the butter and toss the pasta together with a ladle of pasta water.
Gently fry the pasta in the butter for about a minute over medium heat.
Add the parmesan cheese and a little more pasta water to create a creamy sauce.
Mix gentle for a couple of minutes, and season with salt & pepper to your liking.
Finish it off with chopped basil and serve.