Spaghetti with Carrot and Basil Sauce

spaghetti

1. Put the flour together with the salt in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.
2. I really add the water here in sips, how much depends on the size of the egg, so I don’t give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.
3. When the dough no longer sticks to your fingers and the bowl, take it out of the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.
4. Now roll out the dough thinly with the pasta machine and cut the spaghetti with the spaghetti attachment. Now cook the spaghetti in sufficiently salted water until al dente.

Carrot and basil sauce

1. Pluck the leaves off the basil, leave a few for decoration. Peel the carrots and cut into large pieces. Heat some oil in a saucepan and fry the shallot and garlic until translucent. Add the carrots and sauté for a few minutes while turning.
2. Then deglaze with the vegetable stock and add the basil leaves and simmer with the lid closed over a low heat for about 20 minutes, until the carrots are nice and soft. Then puree very finely with the magic wand.
3. Now add the cream, bring to the boil again and season with salt, pepper, Espelette pepper and a little sugar.

finish

1. Strain the spaghetti and collect some of the pasta water. Add the collected pasta water to the sauce. Serve the spaghetti together with the sauce, decorate and if you like, you can rub some Parmesan and pecorino cheese over it.