Spaghetti

Name: Spaghetti
Ingredients: 15 each roma tomatoes; 6 each basil leaves; 4 oz white mushrooms (sliced); 1/2 each Red onion (sliced); 1 tbsp olive oil; 4 each garlic cloves (minced); 1 cup flour; 2 each egg (room temperature); 4 tsp black pepper; 2 tsp salt; 2 tsp ground cumin

11 ingredients

28 steps

Ingredients

15 each roma tomatoes
6 each basil leaves
4 oz white mushrooms (sliced)
1/2 each Red onion (sliced)
1 tbsp olive oil
4 each garlic cloves (minced)
1 cup flour
2 each egg (room temperature)
4 tsp black pepper
2 tsp salt
2 tsp ground cumin

Directions

1

Quarter roma tomatoes.
2

Remove the core.
3

Place into oiled stock pot.
4

Cook over medium high, covered.
5

10-15 minutes.
6

Mash with potato masher occasionally to break tomatoes up and bring out the water.
7

Place flour in a bowl.
8

Add the egg.
9

Mix.
10

Cover noodle mix with plastic wrap.
11

Let sit for 15 minutes.
12

When the sauce looks like this (see picture) add vegetables and spices.
13

Let sauce cook for another ten minutes.
14

Strain sauce.
15

Place into blender.
16

Blend till desired consistency.
17

Then place back into stock pot and simmer.
18

Remember: you can add meat to this recipe if desired.
19

Just make the necessary changes.
20

Now: on slightly floured surface (cutting board) use a rolling pin to flatten the noodles.
21

Cut up using a knife or pizza cutter.
22

Boil.
23

Note: time will be shorter than store bought since noodles are fresh.
24

This is dependent on how thick the noodles are though.
25

Strain noodles.
26

Put onto a plate.
27

Add sauce.
28

Garnish with parmesan cheese.