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Ruth’s Tomato Sauce

The simplest and best. Ruth’s menus offer an abundance of riches; hand-rolled pastas, turbot on the bone, first-of-the-season asparagus—but little can surpass a supremely made pasta al pomodoro. Learn the secret below.

Ruth Rogers (1)

  • Serves 6-8

    INGREDIENTS:

  • METHOD:

    01
    Heat the olive oil in a large saucepan or frying pan, add the onions and cook over a low heat until they are very soft.
    02
    This will take at least 40 minutes – the onions must eventually disappear into the tomato sauce.
    03
    Some 5 minutes before the end of cooking, add the garlic cloves.
    04
    To prepare your dough for cutting into either tagliatelle or ravioli, put it through a pasta machine, following the manufacturer’s instructions.
    05
    Now add the tomatoes and stir to break them up. Season with sea salt and black pepper.
    06
    Cook slowly, stirring occasionally, for at least 1 ½ hours. When the sauce is ready, it will be dark red and extremely thick, with no juice at all, and the oil will have come to the surface. Serve hot.

    FRESH PASTA:

  • INGREDIENTS:

    Makes approximately 1kg

    INGREDIENTS:

    700G TIPO 00 FLOUR, PLUS EXTRA FOR DUSTING
    1/2 TEASPOON SEA SALT
    4 WHOLE EGGS (5 IF THEY ARE SMALL)
    9 EGG YOLKS (10 IF THE EGGS ARE SMALL)
    SEMOLINA FLOUR, FOR DUSTING

    METHOD:

    01
    Put the flour and salt in a processor and add the eggs and egg yolks. Pulse-blend until the pasta begins to come together into a loose ball of dough
    02
    Lightly dust a flat surface with semolina and a little extra flour, then knead the pasta dough for about 3 minutes or until smooth. If the dough is very stiff and difficult to knead, you may have to put it back in the processor and blend in another whole egg.
    03
    Cut the dough into eight equal-sized pieces and briefly knead them each into a ball. Wrap each ball in cling film and allow to rest for at least 20 minutes, and up to 2 hours.
    04
    To prepare your dough for cutting into either tagliatelle or ravioli, put it through a pasta machine, following the manufacturer’s instructions.
    05
    We put each ball through at the thickest setting ten times, folding the sheet into three each time to get a short thick strip, and then turn it by a quarter, and put it through the machine again. After ten such folds the pasta will feel silky. Only then reduce the machine setting gradually down to the thinness required. For tagliatelle, you will need 2, for the rotolo, 1.5, for ravioli, a very thin setting of 0.5. These are the settings for our large commercial machine, but all machines are different.
    06
    If rolling by hand, you will have to hand-knead and hand-roll the dough the equivalent of ten times through the machine. This needs to be done in a cool place so that the pasta does not dry out.

Classroom Skye (2)

  • Take a photograph of your finished dish and upload to your workbook to share with us and earn 5 points!