Handmade Pasta - Spaghetti

 

Here is a fifteen second video of my first attempt at making spelt spaghetti. Check out my spelt pasta blog post for the spelt pasta recipe.

 Handmade spelt spaghetti with tomato and bacon sauce

Handmade spelt spaghetti with tomato and bacon sauce

 The spaghetti was the inspiration for the above print painting that I made.

The spaghetti was the inspiration for the above print painting that I made.

 
 Pasta sauce ingredients

Pasta sauce ingredients

 
 Spelt Spaghetti

Spelt Spaghetti

 Tomato sauce with bacon

Tomato sauce with bacon

Tomato Sauce with Bacon Recipe

Ingredients
450g tin of tomatoes or homemade pomodoro
150g bacon or pancetta
1 red pepper
1 shallot or 1/2 an onion chopped finely
2 garlic cloves sliced thinly
1 medium chilli chopped finely
2 Tbsp coconut or olive oil
2 Tbsp Six-pepper T'chup
salt and pepper and parmesan to taste

*For this recipe I used handmade spelt spaghetti using the recipe as linked above and using my Imperia pasta maker's spaghetti section. The section needed to be cleaned between each passing of the pasta sheets as little bits were getting stuck in the grooves which turn the sheets into spaghetti which was making the spaghetti sort of twisted and broken. I cooked my spaghetti for about 7 minutes which was much longer than the 4 minutes that I needed with my spelt fettucine that I made. I think this was due to me having left the fettucine to dry out longer than I had with the spaghetti.

The resulting recipe was hearty but not overly heavy, this is probably down to the spelt flour. With each bite I was able to taste the ingredients of the pasta and the flavours of the sauce. I find I'm eating less pasta now that I'm hand making it but the levels of flavour make it much more of an enjoyable pleasure. Next up will be lasagna but for now the recipe for the spelt spaghetti and tomato sauce with bacon and red peppers.

Instructions

  1. Chop and lightly fry the bacon in your preferred oil and cook for 5-7 minutes without browning or burning.
  2. Add the garlic, shallot and chilli and cook gently for 3-5 minutes, stirring constantly so that they do not burn.
  3. Add in the tomatoes, salt and pepper, turn the heat up to meduium hot and stir thoroughly until everything is bubbling away nicely. Cook for 5 minutes then place a lid over the sauce, reduce the heat to low and leave to cook for at least 45 minutes, checking occassionally that it is not drying out. If it is drying out you can add 75ml of water, stir it in and continue to cook.
  4. Cook your pasta and once ready and drained stir the sauce into the pasta until it is evenly dispersed, top with parmesan and serve.