We love homemade pasta. It’s so full of flavour and when added to a really tasty pasta dish, it’s absolutely delicious. Try this one with some of the organic sausages from Gazegill Farm. You can easily substitute the meat for vegetarian mince.
Prepare the pasta dough by placing the flour in a bowl. Make a well then crack the eggs into the middle. Beat the eggs with a whisk or fork until they are smooth then using your fingers combine all the ingredients until you have a smooth dough. It’s a bit of work, but you will have a smooth dough within a five minutes. Add the olive oil toward the end to help moisten the dough a little.
You can also skip the first step by using a food processor to combine the eggs and flour until you have something resembling bread crumbs. At this point, you can then kneed this into a smooth dough. Again, add the olive oil toward the end to help moisten the dough a little.
Leave the dough in the fridge to rest for twenty minutes wrapped in cling film.
You can then flour a separate bowl and using a pasta maker feed small pieces of the dough through until you reach about setting thickness four. At this point, you can run the sheets of dough through the tagliatelle section and cover each strand with flour and drop into the bowl. This can be left covered until you are ready to use.
For the meatballs
- Squeeze the sausage meat out of the casings into a bowl. Add all the ingredients and combine with your hands. These can then be separated into evenly sized balls and left on a floured baking tray. This should be covered and left to sit in the fridge for at least twenty minutes before gently frying on a griddle for ten minutes or until golden brown. It's important to let it rest in the fridge so they don't fall apart when frying.
For the sauce
- A simple tomato sauce is what’s needed for this recipe.
- Fry the onions on a low heat for five minutes before adding the chopped garlic. Continue to fry for a couple of minutes more. Turn the heat up and add the tinned tomatoes and a good splash of worcestershire sauce. Season to taste with salt and black pepper then add 300ml of stock. Leave this to reduce for fifteen minutes on a low heat.
- Boil some salted water and cook the pasta – it shouldn’t take more than a few minutes, four at the most.
- Combine the meatballs and sauce.
- Serve the pasta and cover with the meatball and tomato sauce. Add some of your favourite cheese and perhaps some of the left over parsley or other herbs you might have to hand like basil.