Spaghetti with Oven Tomato Sauce

Pasta dough

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 information 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, remove it from 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.

Oven tomato sauce

1. Scatter the sugar on a sufficiently large ovenproof dish. Halve the tomatoes, cut away the stem and place the tomatoes on the sugar with the cut surface facing down and then place them on the top shelf in an oven preheated to 250 degrees until the skin turns black – takes about 15-20 minutes.
2. Then take out the ovenproof dish and switch the oven back to 150 degrees. Peel the skin off the tomatoes. Mash the tomatoes with a fork, add the garlic, thyme, olive oil and salt and pepper and mix in.
3. Now place the tomatoes on the middle rack for at least 60 minutes, then take them out, mash them again with a fork and season with salt and pepper.

finish

1. Strain the spaghetti, collect a little water, add this water to the sauce and stir in. Arrange the spaghetti on a pasta plate, pour the tomato sauce over it and grate fresh Parmesan cheese over it.