Description
We love pasta. It's always delicious, often quickly and sometimes variable. Here's how this time, fasting tomato sauce with nuts and other things-cheese. Simple, fast, horroroso!
Ingredients
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Flour
2 cup
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Semolina
1 cup
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Water
0.75 cup
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Olive oil
4 Tbsp
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Salt
-
Onion
1 piece
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Carrots
1 piece
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Celery root
3 slice
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Red sweet pepper
1 piece
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Tomato
4 piece
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Tomato paste
2 Tbsp
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Garlic
2 tooth
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Sugar
1 tsp
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Oregano
1 pinch
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Black pepper
-
Pine nuts
1 handful
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Parmesan
2 handful
Cooking
Sift the flour and semolina, pour in the bucket of the bread machine, pour water, add salt and two tablespoons of olive oil. Enable the Paste. The finished pasta to shift in the package and put into the refrigerator not less than 2-3 hours. I left for the night. Before rolling allow to warm to room temperature.
Peel the vegetables, wash and dry.
In a blender to break all vegetables except onions.
Onion finely chopped. Heat the olive oil and lightly gild the onion.
Add the tomato paste and fry it with sugar before staining oil red.
Add punched the vegetables, bring to boil, stir well, cover and simmer over low heat, stirring occasionally, until thick and aroma of stewed vegetables. Sprinkle the sauce with pepper and oregano, season with salt, stir and turn off heat.
While the sauce is cooking, roll out the dough thinner and cut into long and narrow noodles. I have a roller for cutting, it turns quickly, though, and crooked.
The finished pasta immediately lowered to a boil in large pot of salted boiling water. Cooked vegetable pasta quickly, but the fire to do below average to evenly roasted. Drain pasta in a colander, to drain the water and immediately pass on to warmed plates.
Generously sprinkle the pasta with the sauce, sprinkle with herbs. Lean option to sprinkle on top of slightly toasted pine nuts.
And nepolnye option to add offered, a more -generous handful of grated on a fine grater Parmesan or your favorite hard cheese.
Serve immediately, not hesitating for a second-pasta is good hot!
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