Home Made Macaroni Rigate with Quick Pomodoro sauce

Well as I mentioned in my previous post, I received the amazing Kenwood Major as a birthday gift and soon after my birthday I went on holiday to Italy without trying the Kenwood out, so now I have returned from my amazing vacation it being my third time in Italy and as always I fell in love with the food and their way of life.
Eager to try out all the gadgets that you can buy for the machine, I decided to try the macaroni Rigate pasta attachment, for one I needed to smell the aroma of Pomodoro sauce slowly cooking on the stove and two because I did not believe the attachment would work very well...... as you can see it does indeed work.

Another worry for me was the amount of parts that is required to make the pasta as seen above but once again I was surprised how easy it was to assemble and how strong and sturdy the parts are, they also give you a handy gadget to clean the pasta off the parts when you are done.

The recipe for the pasta is really quick to make using the mixer bowl of the machine, it must be a crumbly dough which is then pushed down the shoot and then the Macaroni's slowly come out, the only effort was pushing it through the shoot but they cut easily and did not stick together at all.

All over Italy you will see everybody grows their own tomatoes in their gardens and my partners aunt showed me this quick tomato sauce which uses fresh tomato blended with basil and then cooked until thickened, she has so many tomatoes that she suggested blending them and freezing the pulp in ice trays for the winter months when the tomatoes plants do not produce any fruits.
This pasta shape is good with simple oil sauce, tomato, meat, creamy sauce or on salads.

This is a vegetarian dish which can be eaten dairy free by removing the cheese but does contain wheat.

Home Made Macaroni Rigate with fresh Pomodoro sauce
Serves 4

Pasta:
400g cake flour or 00 flour
200g egg
pinch of salt

Olive oil
Fresh Pomodoro sauce ( recipe below )
Parmesan cheese, grated
Optional, basil pesto

Method:
Place the flour in the mixer and slowly add the egg, beat for 30 seconds, scrape the bowl and beat for another 30 seconds.
The dough should look like rough breadcrumbs.
Place the attachments onto the machine and feed the crumbly dough through the feeder and cut to the length desired.
Cook in boiling salty water for 5-10 minutes.
Drain, coat in a little olive oil, the pomodoro sauce, grated parmesan cheese and if you like a little basil pesto.

Fresh Pomodoro Sauce
Serves 4

2 medium garlic cloves, chopped
3 medium tomatoes, only the eye removed and quartered
10ml tomato paste
fresh basil, torn
10 ml Worcestershire sauce
1ml chilli powder
salt and pepper
olive oil

Method:
Fry the garlic in a pot until light golden, remove from heat.
Add the tomatoes and blend with a stick blender until smooth, return to the heat and add tomato paste if necessary for colour.
Add the basil, worsestershire, a little seasoning, dash of olive oil, chilli and cook until thickened about 20 minutes ( thicken with cornflour if you like)
Correct the seasoning and pour over cooked pasta.
This sauce can also be used on meat, fish, pizza, melanzane, zucchini or even in place of ketchup.

Recipe and Pictures Copyright by Tamsyn Wells