You might notice from our recipes that we f*cking love garlic!
This recipe may as well be called garlic pasta.
My god is it delicious.
Traditional Tuscan dish to go with a delicious wine from the same region!
We make the pasta ourselves and you can just use your kitchen roller if you don’t have a pasta machine.
Inspired by a recipe from Valeria Necchio
- 80ml olive oil
- 6 cloves garlic, minced
- 2 tins chopped tomatoes
- 300g plain flour
- 300g semolina
- 300g lukewarm water
- Make your pasta first.
- Mix the flour and semolina on your counter.
- Make it into a mound with a hole in the centre.
- Add 60ml oil to the hole and then slowly add the water.
- Start to slowly mix the flour and water to form a smooth dough.
- Flatten it out and wrap it up in cling film and leave for 1 hour.
- Grab a pan and heat 20ml of oil over medium heat.
- Lob in your garlic and cook for 6 minutes. Stirring occasionally.
- Lob in the tomatoes.
- Mix very very well.
- Cook this for about 30 minutes. Stirring every 10 minutes.
- Leave on a very low heat to keep warm.
- Grab yo dough.
- Divide it in 3.
- If using your pasta machine you are going to roll it through but you don’t want it too thin either to roll the pasta.
- If using a rolling pin you want to roll each piece into 5mm thick pieces.
- Slice each in a long line 5mm wide.
- Dust your counter with flour and roll them into noodle style rolls.
- You want them about 2mm thick when rolled.
- Grab a pot and fill it with cold water.
- Add plenty of salt.
- Bring to the boil.
- Add your pasta now and cook for about 4 minutes!
- Al dente b*tc*es.
- Scopp the pasta out and drop it into your saucey pan.
- Let a little of the pasta water come with it!
- Turn the heat up ever so slightly.
- Toss so it is well coated.
- Season with salt and pepper.
- Serve in bowl and sure why not shave some parmesan over the top ay?