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Easy Homemade Durham Pasta with Fresh Tomato Sauce

There's something timeless about a bowl of pasta made from scratch. This rustic tomato sauce comes together with just a handful of simple ingredients. It’s the kind of meal that reminds you how little it takes to make something nourishing: a few pantry staples, a good stir, and a family gathered around the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Tomato Sauce
  • 4 cups chopped tomatoes peeled if desired
  • 2-4 tbsp olive oil
  • 2-4 cloves garlic, minced
  • salt & pepper to taste
Pasta
  • 2 cups freshly milled durham flour or store-bought semolina
  • 2 large eggs room temp
  • salt to taste

Equipment

  • 1 Pasta Extruder or a rolling pin will do

Method
 

Tomato Sauce
  1. Sauté garlic in oil, add tomatoes, let simmer over low-med heat until thickened (15-20 minutes). Season and toss with hot pasta.
Pasta
  1. Form a well in flour: On your counter or in a large bowl, make a well in the flour and add in the eggs and salt.
  2. Mix: Gently whisk the eggs with a fork, gradually pulling flour in from the sides until a shaggy dough forms.
  3. Knead: Knead the dough for 5-10 minutes until smooth and elastic. Add a touch of water if it’s too dry. Sprinkle some flour if it's too wet.
  4. Rest: Cover and let it rest for 10-20 minutes at room temperature. (If you have the patience for that...)
  5. Roll & Cut: Roll out thin sheets (by hand or with a pasta roller machine) and cut into desired shape. I do fettuccini or spaghetti!
    (Note: if using manual pasta machine, start with level 0 roller, roll pasta 2-4 times until it forms a nice-looking sheet. Roll pasta sheet through each roller level, working your way up to level 5 or 6. You will have a long thin sheet of pasta. Then move to cutting.)
  6. Cook: Boil in salted water for 2-5 minutes or until just tender. Drain and toss immediately with your Rustic Tomato Sauce.
  7. Optional: Add home-grown basil or a sprinkle of parmesan for richness