Category Archives: Pasta

Simple tomato sauce for pizza

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Sometimes all the hassle is not needed…put everything cold in a bowl / saucepan and mix with a hand mixer then it is ready to spread on the pizza, so do not cook etc., just cold everything.

  • 2 jars whole peeled tomatoes (good quality)
  • 3 tablespoons cold-pressed olive oil
  • 2 tsk torkad oregano
  • 1 tablespoons white / red wine vinegar
  • 1 garlic clove
  • ½ st red chili, chopped with or without seeds…choose yourself.
  • 1 teaspoon salt
  • 2 msk tomatpuré

Pastadeg

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You do:

  • 6 gr salt
  • 300 Article 00 flour
  • 2 Each egg
  • 3 egg yolks

Do this:

  1. Weigh eggs and egg yolks and then add water to make it together 185 gr.
  2. Run flour and salt in food processor in 10 seconds so that it mixes
  3. Add the wet ingredients and then run the food processor until it becomes a dough.
  4. Then knead by hand in 10-12 minutes, if it is for a break, add a little oil or water, if it is too loose, add some flour.
  5. Then flour the dough a little and put plastic wrap around the dough and let it rest at least 30 minutes (so gluten is formed) at room temperature.
  6. Divide the dough into 3 parts
  7. Roll out and start running the pasta in the pasta machine, start on lev 0 and drive to lev 6
  8. Cut the pasta into the desired width or make lasagne plates
  9. Boil in salted water for approx 1-2 minutes until the pasta flows = ready

Sausage Pasta

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According to Per Morberg…

Ingredients

4 portions

  • olive oil, for frying
  • 3 garlic clove
  • butter, for frying
  • 4 fresh salsiccia sausage
  • 2 cup heavy cream
  • 3 dl passed tomatoes
  • 2 msk tomatpuré
  • 1-2 dl white wine
  • oregano (some twigs)
  • thyme twig (some twigs)
  • 4 port pasta (of favorite variety)
  • salt
  • Black Pepper, nymalen
  • parsley (some twigs)

Do this

  1. Cook any pasta according to the instructions on the package.
  2. Heat a small pan with olive oil and squeeze in the garlic. Saute it for a while without letting it take on color and pour into a small bowl.
  3. Set the pan back and heat it up again with a dollop of butter and a little oil. Break up the sausages and squeeze the filling into the saucepan. Let it simmer for a while so it gets a little color.
  4. Pour the garlic back into the pan and pour over the cream and the passed tomatoes. Add the tomato puree and white wine. Taste with herbs and let simmer for a while.
  5. Pour off the pasta water and pour the pasta directly into the sauce and mix again. Serve with a few turns from the pepper mill and a green sprig of parsley.
  6. Sort your onion shells and skin from the sausages for recycling and enjoy your pasta dish!