Usually in August every year, when the tomatoes begin to stack up, I suddenly need to make tomato sauce. I roasted the cherry and grape tomatoes and added them into the sauce for a twist. It was so sweet I had to add a little rice wine vinegar to bring back some acidity.
And since I’m making fresh tomato sauce, it’s also the perfect time to make homemade egg pasta. There is nothing in the world like fresh pasta. And luckily, the making of the dough is one thing that three-year olds like to help with and can actually help with.
So this time it’s Fiona who cranked my pasta machine handle. And other than cranking it the wrong way several times (“The other way, the other way”), it went pretty well. Until Eamon came in and wanted a turn and she threw a fit and stormed out.
The process is about as easy as it gets but you do need the machine to do the rolling and cutting of the dough. We’ve gotten our money’s worth out of it alright. And as long as there’s a young one in the house, I’ll have to do less of the work. See this previous post on making the dough for this linguine or raviolis and for more pictures and a recipe.
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