- 300gr of flour
- 3 eggs
- Virgin olive oil
- 1 garlic
- 1 onion
- 4 tomatoes
- Pepper, salt and sugar
- Parmesan cheese
- Smoked Paprika Powder “La Chinata”
We mix the flour, the eggs, a pinch of salt and three teaspoons of our Smoked Paprika Powder “La Chinata” until we get an uniform mass. Then we wrap it with plastic wrap and let it rest for half an hour.
After this time we elaborate the pasta with a machine, creating pasta layers and cutting into spaghetti or fettuccine, or by hand, streching the mass with a rolling pin and cutting with a knife.
We let it rest for one or two hours until the pasta is dry and then we cook it in plenty of water with a little bit of salt for two or three minutes.
In a pan with a little bit of olive oil, we fry slightly the garlic and the onion already cutted into little slices. Once the onion is transparent, we add the triturated tomatoes, salt, pepper, oregano, a little bit of sugar and two spoons of our Smoked Paprika Powder “La Chinata”. We cook it over a medium heat for at least half an hour.
We serve the pasta with the sauce and some parmesan cheese above it.
TIP: for the pasta we recommend the Sweet variety and for the tomato sauce, the Bitter-Sweet variety.