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Ingredients


1lb of whole wheat flour
1 cup of potato flour
1 cup of coconut flour
1.5 cup of water
1 table spoon of olive oil
2 lb of ripe Roma tomatoes
4 each slice garlic gloves
1/2 cup of fresh basil

The whole wheat Spaghetti with fresh tomato basil sauce


Preparation

For the whole wheat spaghetti pasta is need it a professional commercial extrude pasta machine and a mixer.
In the mixer bowl combine the three flour and start the mixer, adding the oil first than add gradually the water, the dough result must be very dry; wrap the dough in a plastic wrap before to put into the extrude pasta machine.Cut the dough in small regular pieces and slowly add it to the extrude machine then start the extraction and cut the spaghetti as long as you like.
For the sauce:
In a large sauce pan let the sliced garlic sauteed until gold in the extra virgin olive oil, add the peeled ripe tomatoes to the sauce pan, reduce the flame and let the pieces of tomatoes sweat with the garlic and the oil for about 10 to 15 minutes cooking, all the water juices will be getting out, turn of the flame and then put the sauce in a sauteed pan.Cooked the whole wheat flour "spaghetti" in a slated boiling water until "al Dente", start sauteing to absorb the juices of the tomato sauce, add the chopped fresh basil and a last touch of extra virgin olive oil, tossed quickly and pile up with the kitchen tong on your desire serving plate garnish with fresh basil /p>


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