Red Wine Pasta

This is pretty simple to make, and worth the time. It tastes much, much better than dried pasta with bottled sauce. Oprah if you are reading this, perhaps this could be an example of 'cook yourself fit' because I think any carbs in the pasta would get burnt off with all the kneading and rolling!

Serves: 2
Preparation time: about 2 hours
Cost: Probably about $10

Ingredients
Pasta

250g plain flour
3 eggs

Sauce
4 roma tomatoes
1/2 a bottle cheap Aldi french red wine
basil
oregano
2 cloves garlic
olive oil
salt
pepper
plain flour for thickening

Instructions

1. Start by making the pasta. Sift flour onto a clean bench. Make a well and crack eggs into it. Using your hands mix egg and flour. Knead until pasta dough feels smooth and elastic.

2. Wrap in cling wrap and put in fridge for at least 30mins.

3. Finely chop tomatoes. Heat some olive oil in a saucepan. Add tomatoes, garlic, herbs spices. After about 1 min add red wine. Simmer on low for 45 mins

4. Remove pasta dough from the fridge. Split into 2 balls of equal size. Knead each ball and then using a rolling pin roll as flat as you can. With a knife cut into long thin strips.

5. Boil water in a saucepan. Add pasta. It will be very quick to cook in comparison to dried pasta so watch it!

6. When pasta sauce is reduced down to about 1 1/2 cups take off heat. Sprinkle a small amount of flour. Return to heat and stir until it thickens.

7. Drain cooked pasta. Add sauce. Serve with cheese and fresh basil.

Other ideas: this pasta recipe can be used to make all sorts of pasta. Make lasagna or ravioli using spinach and home-made ricotta (see recipe below).