Fettuccine Pomodoro
One of Chef Matt Basile’s fondest memories growing up was his grandfather’s homemade pasta with a simple yet rich tomato pomodoro. He’s recreated the recip...
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Cooking tools:
- Pasta machine
- Rolling pin
- Chef's knife
- Dough cutter
- Saucepan
- Pot
- Baking sheet
- Mixing bowl
- Plastic wrap
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Colander
- Stove
- Grater
- Tongs
- Plate
- Kitchen towel
- Wooden spoon
Ingredients
- 3 tbsp olive oil
- 1/3 cup finely chopped Spanish onion
- 2 cloves garlic, finely chopped
- 1/2 tsp chili flakes (optional)
- 2 28 oz canned tomatoes, crushed by hand
- 1 large carrot, peeled
- 2 tbsp butter
- Salt to taste
- 2 cups pizza flour, semolina flour or all-purpose flour
- 3 large eggs
- 1/2 tbsp olive oil
- Freshly grated parmesan cheese to taste
- Cracked pepper to taste
- Fresh basil
- Pasta machine or rolling pin and knife
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