Pasta with tomato sauce

Ingredients for 4 servings:

• 500 g flour or durum wheat semolina
• 10 g salt
• 1 egg(s)
• 1 tbsp olive oil
• 2 small onions
• 1 garlic clove(s)
• 1 tbsp olive oil
• 800 g tomatoes, fresh or pureed
• 1 bay leaf
• 1 tbsp sugar
• 1 pinch(s) of salt and pepper
• 1 tbsp parsley, chopped
• 150 g Parmesan, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Homemade pasta with tomato sauce – truly Italian

For the pasta, place flour or durum wheat semolina with 10g of salt on a board. Make a well in the center, add 1 egg and 1 tbsp of olive oil. Whisk the egg with a little flour and, if necessary, add a little water. Knead with the heel of your hand until you have a smooth, pliable dough. The dough is perfect when it comes away from the wooden board and the surface is shiny. Form into a ball, cover with a cloth, and let rest for about 30 minutes. Shaping the pasta dough: Roll out the dough ball from the center on a floured baking board. When rolling out with a pasta machine, reduce the thickness of the roller each time. Lightly dust the dough strips with flour, place them next to each other and let them dry briefly. Using the appropriate attachment on the pasta machine or with a knife, cut the dough into narrow or wide noodles. Rest for 1 hour. For the pasta to turn out well, add 1 liter of boiling water and 10 to 12 grams of salt to 100g of pasta. The water must be boiling continuously during preparation. Do not add oil to the water and do not rinse the pasta with cold water! Cook al dente. For the sauce, peel the onions and garlic cloves and chop them into small cubes. Heat a little olive oil in a small saucepan and sauté the onions and garlic until translucent, add the fresh or pureed tomatoes, add a bay leaf and bring to a boil. Roughly chop whole tomatoes with a spoon. When the tomato sauce is boiling, reduce the heat and simmer for 30-60 minutes until the desired consistency is reached, stirring regularly. Remove the bay leaf, add a tablespoon of sugar and the parsley, and season with salt and pepper. Serve with the pasta and Parmesan cheese.