Description
Homemade Teff and all-purpose pasta with spicy carrot sauce (እቤት የተሰራ ፓስታ በካሮት ስጎ)
Homemade Teff and all-purpose pasta
Ingredients
1 ½ cups all-purpose flour
½ cups Teff flour
2 tbsp ground flax seeds or 3 eggs
1 tsp sea salt ½ cup lukewarm water
2 teaspoons oil
Preparation
Mix the flaxseed and warm water in a small bowl and set aside for about 10 minutes, or until thickened. You can purchase ground flax or you can grind whole flax seeds yourself using a spice grinder. When mixed together, the mixture gels up. Meanwhile, whisk together all-purpose flour, Teff flour, and salt in a bowl Pour the dry blend into the pasta maker. Add the flaxseed. In a liquid measuring cup, whisk together the wet ingredients. Follow instructions for your pasta maker. Then use the cutting tool to cut the pasta to the length you want and your personal preference. Bring a pot of water to a boil and add 1 to 2 tablespoons of sea salt to the water. Add the pasta and cook until it floats to the top. Drain or use a fork to remove the pasta. Serve with carrot sauce
ingredients
2- 4 lb peeled tomatoes or canned tomatoes sauce
1 small onion chopped
4 carrot, shredded chopped
1 stalk celery chopped
4 cloves minced garlic
3 tsp berbere
2 tsp tomato paste
small bunch fresh basil or dry basil
parsley
fresh rosemary
fresh thyme
Fresh oregano
nutmeg
1/4 cup oil
salt and pepper
Wine (optional)
Preparation
Start by plunging your tomatoes into boiling water for one to two minutes. This will loosen their skins, so they’re much easier to remove in the next step. Then rinse the tomatoes in cool water to stop the cooking process, and set them aside to cool and drain. Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes. Add oil in a large skillet or saucepan over medium heat. saute the onion and garlic until they’re soft. Add berbere and carrots stir for few more minutes. saute them along with the onions and garlic. Add the tomatoes and all of the remaining ingredients to the onion-garlic mixture, bring to a boil (you can use dry herb). Reduce the heat to medium, remove the lid and simmer uncovered until the sauce reaches your desired thickness. Stir frequently to keep the sauce from burning. Taste and adjust salt and pepper. Serve with the pasta.
