Spaghetti

Name: Spaghetti
Total time: 5400 s
Yield: 2 servings
Cuisine: American
Ingredients: 15 each roma tomatoes; 6 each basil leaves; 4 oz white mushrooms (sliced); 1/2 each Red onion (sliced); 1 tbsp olive oil; 4 each garlic cloves (minced); 1 cup flour; 2 each egg (room temperature); 4 tsp black pepper; 2 tsp salt; 2 tsp ground cumin

Lone Wolf Kitchen @FoodnFrugal

Arvada, Colorado

Another home made meal. Just turn on the Netflix and relax while making this wonderful meal.

Lone Wolf Kitchen @FoodnFrugal

Arvada, Colorado

Another home made meal. Just turn on the Netflix and relax while making this wonderful meal.

Saved

Ingredients

1 hour 30 mins

2 servings

Sauce
15 eachroma tomatoes
6 eachbasil leaves
4 ozwhite mushrooms (sliced)
1/2 eachRed onion (sliced)
1 tbspolive oil
4 eachgarlic cloves (minced)
Noodle
1 cupflour
2 eachegg (room temperature)
Seasoning
4 tspblack pepper
2 tspsalt
2 tspground cumin

Saved

Steps

1 hour 30 mins

1

Quarter roma tomatoes. Remove the core. Place into oiled stock pot.
2

Cook over medium high, covered. 10-15 minutes. Mash with potato masher occasionally to break tomatoes up and bring out the water.
3

Place flour in a bowl. Add the egg. Mix.
4

Cover noodle mix with plastic wrap. Let sit for 15 minutes.
5

When the sauce looks like this (see picture) add vegetables and spices. Let sauce cook for another ten minutes.
6

Strain sauce. Place into blender. Blend till desired consistency. Then place back into stock pot and simmer.
7

Remember: you can add meat to this recipe if desired. Just make the necessary changes.
8

Now: on slightly floured surface (cutting board) use a rolling pin to flatten the noodles.
9

Cut up using a knife or pizza cutter.
10

Boil. Note: time will be shorter than store bought since noodles are fresh. This is dependent on how thick the noodles are though.
11

Strain noodles. Put onto a plate. Add sauce. Garnish with parmesan cheese.