Homemade pasta and fusilli with tomato sauce

     On a majority of days at home, I've cooked packaged pasta and sometimes even bottled sauces but that changed when I recently made homemade pasta and pasta sauce. Read on as I take you on the classic pasta-making adventure with a little twist on the sauce from scratch! 

Ingredients for the pasta:

Flour 

Eggs - 3 (preferably room temperature)

Procedure:

Pour out the flour on a clean, flat surface and make a well in between. 

Fill it with eggs and start mixing from the middle, collecting flour, taking shape of a cyclone, or to avoid the fancy-pancy procedure you can mix it all together until everything incorporates and knead the dough.

Air-proof it and let it rest for half an hour.

Roll out the dough as thin as you can and fold so when you cut it, the dough is continuous and doesn't break into thin strips.

Sprinkle flour as you fold/in-between folding the dough to avoid sticking.  You get the pasta type called Tagliatelle, a kind of ribbon pasta through this folding method.

Ingredients for the sauce:

Tomato puree

Ginger garlic paste

Sauteed onions

Salt

Procedure:

Cook the ingredients together and mix with the pasta.

Store-bought Fusilli with tomato sauce.

You can go on to experiment with different shapes. Below I've tried making Farfalle. It was a mini art-and-craft class in itself and was maximum fun!