Make Your Own Red Spaghetti (with Garlic and Chilli)

1. Put the flour in a food processor and add the eggs (3 whole and 2 yolks) and the salt. Knead well with the kneading dough. After about 2 minutes, add the olive oil. Knead for another 2 minutes. Now shape the tough dough into a ball – wrap it in aluminum foil and let it rest for 30 minutes. I put it in the vegetable drawer of my refrigerator at 8 degrees.
2. While resting, make the garlic and chili paste in a mortar. Mix together and stir in the tomato paste. Give them a pinch of sugar – I always do this with tomato-based recipes because the tomato gives off acid when pressed. A tea spoonful of olive oil and the pasta flour make everything into a great pulp. It is also good for the whole thing.
3. Now take the pasta dough out of the freezer and knead it vigorously with your hands. When it has adjusted to your hand temperature – put the paste in a well of the dough. Now handwork is really required. Knead what the pasta flour holds and if it seems too thin – just add some more flour. If it is too firm, then a sip of olive oil ….. these are normal deviations that can happen.
4. Now it goes to the pasta – for this a pasta attachment to the food processor (like mine) or – a hand-operated roller machine or hand-cut for the professional (I am not).
5. After all pasta are made (the amount of my ingredients corresponds to approx. 500 grams of pasta – then they are either dried or cooked immediately. Depending on the pasta attachment = thickness of the spaghetti, these pasta cook for around 3 minutes in the raw state. I have them too tested dry – here you need 6-7 minutes.
6. Since I am a noodle lover, I got it straight away – with some Mediterranean vegetables – freshly ground salt and smoked paprika. There was also a mini portion of chicken fillet and baked cherry tomatoes. Everything braised on an egg plate – takes about 5-6 minutes.

Bon appetit and culinary greetings your Biggi ♥