FLOUR
1 kg of wheat flour
8 eggs
Tomato Sauce
4 kg of mature and firm tomatoes
1 medium-sized carrot, sliced
1 medium-sized onion, finely chopped
4 tablespoons of olive oil
4 tablespoons of salt
1 tablespoon of oregano
2 sprigs of fresh parsley
3 whole cloves of garlic
2 bay leaves
6 sprigs of fresh mint
1 teaspoon of paprika
1 cup of red wine
Paprika to taste
FLOUR
1 kg of wheat flour
8 eggs
Tomato Sauce
4 kg of mature and firm tomatoes
1 medium-sized carrot, sliced
1 medium-sized onion, finely chopped
4 tablespoons of olive oil
4 tablespoons of salt
1 tablespoon of oregano
2 sprigs of fresh parsley
3 whole cloves of garlic
2 bay leaves
6 sprigs of fresh mint
1 teaspoon of paprika
1 cup of red wine
Paprika to taste
FLOUR
In a bowl, combine the flour and eggs
Mix until you get a smooth dough
Dust a flat surface with wheat flour
Place the dough on it and knead until it becomes smooth and homogeneous
After it's ready, roll out the dough to about 2 mm thickness
Cut the dough into rectangular shapes of 20 cm by 20 cm
Save the edges for future use
Dust the dough pieces with flour and roll them up like small ravioli
Using a knife, cut off the ends of the rolled-up dough, forming strips between 0.5 and 0.8 cm
Tomato Sauce
In a pan, heat the olive oil and sauté the sliced carrot and chopped onion
Add the diced tomatoes, oregano, bay leaves, parsley, garlic, paprika, salt, and red wine
Mix everything together and let it simmer for 2 hours and 30 minutes over low heat, stirring occasionally
Strain and continue cooking over low heat for another 2 hours to thicken.
