The Pasta dough was made with Semolina flour my wife purchased during the week The result was a nuttier taste with Spaghetti that held together very well.
3 free range eggs at room temp
300g Semolina Flour
10g Extra Virgin Olive Oil
Place all ingredients into the Thermomix bowl and knead for 2 minutes on Interval speed.
Place in glad wrap and place in the fridge for 20 minutes.
Use the trusty pasta machine to roll out to level 5, sit for 10 minutes to allow to slightly harden, run through Spaghetti blades and drop straight into boiling water.
1 carrot diced
1 stick celery diced
6 cloves garlic
2 spring onions diced
Salt and pepper
2 tins Italian tomatoes of 800g fresh Roma tomatoes
2 fresh mild chilli
I prefer to chop the carrot, celery and spring onions into 1cm cube chunks to get an even spread through the sauce. If you do this chopping in the Thermomix the pieces come out a bit irregular. If I was in a hurry I would use the Thermomix to do this.
Place onion, garlic and chilli into bowl and chop on speed 7 for 5 seconds. Add 10g olive oil and cook for 5 minutes on 100 deg. on speed 2 reverse. Add the tomatoes, diced veg and olives. Cook for 12 minutes on 100 deg. speed 3 reverse.
We served this with some home made garlic bread. The bread was left over from a baguette lunch on the weekend. The garlic butter was made in the Thermomix as follows.
3 stalks parsley
4 cloves garlic
Place garlic and parsley into bowl and chop on speed 7 for 5 seconds. Add butter and mix on speed 3 for 5 seconds. Slice cuts into bread and butter between slices. Wrap in alfoil and bake in 180 deg oven for 20 minutes. Open up the alfoil for last 5 minutes to crispen top of bread.