![]() ![]() ![]() If the dough feels too sticky, dust the board with flour and knead again to incorporate. This adds moisture to the dough and gives you a lot more control over how much you add. Dip your hands in the water, then continue to knead with damp hands. Keep a bowl of water nearby for if your dough is ever feeling too dry. Try to work quickly to prevent the dough from drying out but make sure you knead it for long enough.You may find it easier to use both hands or just one, as long as you’re working the dough, rolling, pushing and stretching it – that’s the main thing. ![]() Repeat this motion (you will get into a rhythm) making sure to always turn the dough in the same direction. Use your fingers to pick up the edge farthest from you, fold it back into the dough, folding it in half and then turning it 90 degrees clockwise. Use the heels of your palms to push the dough away from you so that it flattens and rolls away from your body. You’ll need to knead the dough for a minimum of 15 mins, more if you’re doing a larger amount. Use your a dough/bench scraper or a knife with a wide blade to bring the rest of the flour from the outside in, cutting it into the middle until you have a shaggy mass. Keep going until the eggs are no longer runny. Slowly draw a small amount of the flour into the eggs with your fork, whisking continuously and squashing any lumps as you go, so you start to make a smooth mixture that looks like cake batter.Crack the eggs into the well and beat them lightly with a fork for around a minute until the whites and yolks are completely combined. Pour the flour into a mound on your work surface and use your fingers to create a wide well in the middle, making sure the rim is not too low.To make this Easy Tomato Pasta recipe even quicker and simpler, omit the basil, balsamic vinegar and sundried tomatoes. This tomato pasta sauce is also a great recipe to do as a big batch and keep in the fridge or freeze, so you have an even quicker meal when you need it! Why not make double the sauce and use the rest later in the week? Or use the second half of the sauce as a pizza topping or in a bolognese. No sundried tomatoes? Just leave them out, or use sliced black olives instead.Īnd if you have fussy kids (or fussy grownups) who aren’t keen on lumps of vegetables and ‘yucky green bits’, just blitz this sauce up with a hand blender first before adding the pasta. ![]() Want to spice things up? Add a teaspoon of dried chilli flakes and/or a teaspoon of smoked paprika. No balsamic vinegar? Try a splash of wine, or a squeeze of lemon juice. No basil? You can use parsley or dried oregano. A few stray veggies lurking at the back of my fridge? I throw them in when the onions have softened – peppers, courgettes, aubergines and mushrooms are all great in this. If I have some leftover chorizo or bacon, I chop them up small and cook them at the same time as the onions. It’s also super versatile…and great for clearing out the fridge. This Easy Tomato Pasta has been my saviour in those sort of situations more times than I care to think about! It’s quick (under 20 minutes), it’s easy, I pretty much have all the ingredients in my fridge and cupboards all the time and I know my kids will eat it without complaint…it’s also a heck of a lot cheaper (and quicker) than getting a takeaway and probably healthier too! You must get those days when your dinner plans fall through, or you didn’t have time to go to the shops, or you get back late, or you forget to defrost something or you just don’t really fancy cooking, right? I know I do! If I get stuck, I always know I can make a great tasting meal (that my kids will definitely eat) in under 20 minutes, using things I always have in my kitchen. This Easy Tomato Pasta recipe is my fallback plan. ![]()
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