Homemade Pasta with Pork Meatballs

Homemade Pasta with Pork Meatballs

To make your own pasta seems like a lot of work and you might think I need a pasta machine. Well its not a lot of work and you don’t need a pasta machine.

Homemade pasta – pappardelle
Serves 2
Preparation time 1 hour
Cook time 5 minutes

Ingredients

  • 200 g (360 ml) cake flour
  • 2 large eggs
  • 15 ml olive oil
  • 15 ml cold water

Creamy tomato sauce
Serves 2
Preparation time 5 minutes
Cook time 1 hour 20 minutes

Ingredients

  • 45 ml olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 x 400 g tin chopped tomatoes
  • 100 ml white wine
  • salt and freshly grounded black pepper
  • 125 ml cream


Pork meatballs
Serves 2
Preparation time 15 minutes
Cook time 30 minutes

Ingredients

  • olive oil
  • 6 good quality pork sausages


Serve with
fresh basil
50 g parmesan cheese, finely grated

Homemade pasta Use the dough hook of your electric mixer – if you are going to use a electric mixer. Place flour and eggs in mixing bowl. Mix for about 2 minutes and add the oil and water. Mix till dough forms and let it knead for 10 minutes. If you don’t have a electric mixer you can mix all the ingredients in a mixing bowl with a wooden spoon. Knead the dough with your hands on floured service for 10 minutes. Wrap dough in cling film and let it rest at room temperature for 30 minutes. Divide dough in 4. On a floured surface roll each piece of dough in a long shape. When the dough is rolled out it must be so thin that you can see your hand through the dough. Cut each rolled out piece of dough in 3 cm long strips. Cover with kitchen towel.
Creamy tomato sauce Heat olive oil in sauce pan. Add onion and fry till soft. Add garlic, tomatoes and wine. Season with salt and pepper. Cover with lid and let it simmer for 30 minutes. Remove lid and let it simmer uncovered for 30 minutes. Add cream and let it simmer for 20 minutes till sauce is nice and thick.
Pork meatballs Preheat oven to 180 °C. Drizzle a little olive oil on a baking tray. Squeeze meat out of sausage casings in a mixing bowl. Form small balls and place on baking tray. Place in oven for 30 minutes till golden brown. Bring a big pot of water to boiling point and add a little olive oil. Add pasta and give a gentle stir. Let it simmer for about 4 – 5 minutes and drain in colander. Add pasta and meatballs to tomato sauce. Spoon in serving plates and serve with fresh basil and parmesan cheese.

TUISGEMAAKTE PASTA MET VARKVLEIS-FRIKKADELLE IN ‘n ROMERIGE TAMATIESOUS
Tuisgemaakte pasta is nie so baie werk as wat jy dink nie – jy kan dit selfs sonder ‘n pastamasjien maak.

Tuisgemaakte pasta – pappardelle
Genoeg vir 2
Voorbereidingstyd 1 uur
Kooktyd 5 minute

Bestanddele

  • 200 g (360 ml) koekmeel
  • 2 groot eiers
  • 15 ml olyfolie
  • 15 ml koue water


Romerige tamatiesous
Genoeg vir 2
Voorbereidingstyd 5 miniute
Kooktyd 1 uur 20 minute

Bestanddele

  • 45 ml olyfolie
  • 1 klein ui, fyngekap
  • 1 knoffelhuisie, fyngekap
  • 1 x 400 g blik gekapte tamaties
  • 100 ml witwyn
  • sout en varsgemaalde swartpeper
  • 125 ml room

Varkvleis-frikkadelle
Genoeg vir 2
Voorbereidinstyd 15 minute
Kooktyd 30 minute

Bestanddele

  • olyfolie
  • 6 goeie kwaliteit varkworsies


Sit voor saam met
vars basiliekruid
50 g parmasaankaas, gerasper

Tuigemaakte pasta Gebruik die deeghak van jou elektriesemenger – as jy ‘n elektriese menger het. Plaas meel en eiers in mengbak. Meng vir sowat 2 minute. Voeg olie en water by en meng tot deeg vorm. Laat deeg knie vir 10 minute. As jy nie ‘n elektriese menger het nie, meng al die bestanddele met ‘n houtlepel in ‘n mengbak. Knie deeg op meelbestrooide werksvlak vir 10 minute. Maak deeg toe met kleefplastiek en laat rus vir 30 minute by kamertemperatuur. Verdeel deeg in 4. Rol elke stuk deeg baie dun uit op meelbestrooide werksvlak in langwerpige vorms. Die deeg moet so dun uitgerol word tot jy jou hand deur die deeg kan sien. Sny in 3 cm stroke en maak toe met kombuislap. Romerige tamatiesous Verhit olyfolie in ‘n kastrol. Voeg ui by en braai tot sag en deurskynend. Voeg knoffel, tamaties en wyn by. Geur met sout en peper en maak kastrol toe met deksel. Laat prut vir 30 minute. Haal deksel af en laat oop prut vir nog 30 minute. Voeg room by en laat oop prut vir 20 minute tot sous lekker dik is.
Varkvleis- frikkadelle Sprinkel ‘n klein bietjie olyfolie op ‘n bakplaat. Druk vleis uit omhulsel van worsies in ‘n mengbak. Vorm klein frikkadelle met jou hand en plaas op bakplaat. Plaas in oond en bak vir 30 minute tot goudbruin. Gooi water en ‘n klein bietjie olyfolie in ‘n groot kastrol en bring tot kookpunt. Voeg pasta by en laat kook vir 4 – 5 minute. Dreineer in vergietes en voeg by tamatiesous. Voeg frikkadelle by en meng versigtig deur. Skep in opdienbakke en sit voor saam met vars basiliekruid en parmasaankaas.

 

 

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