Homemade Pasta with Salento Sauce

• 14-1/8 oz. semolina
• 1/8 qt. lukewarm water
• 1/8 oz. fine salt
• 1 tbsp. extra-virgin olive oil
• 1 onion
• 1 lb. San Marzano tomatoes
• Olive oil
• Salt
• Basil
• Ricotta forte *

1. Place the flour on a clean table top forming a mound with a hole in the center.
2. Add the olive oil, lukewarm water and salt.
3. Work the dough until soft and elastic.
4. Dough should not be too sticky or to hard.
5. Let it stand for at least 30 minutes covered with a towel.
6. Then form it into desired shape: orecchiette, cavatelli or gnocchetti.
7. Heat olive oil in a frying pan; add chopped onions.
8. Add chopped and seeded tomatoes, basil and salt.
9. Let it cook over low heat.
10. Cook pasta al dente in boiling salted water.
11. Dress with sauce and ricotta forte.

semolina, water, salt, extravirgin olive oil, onion, tomatoes, olive oil, salt, basil, ricotta forte

Taken from www.foodgeeks.com/recipes/18658 (may not work)