Fresh Pasta With Homemade Tomato Basil Sauce

• For the pasta:
• 2 cups bread flour
• 2 cups semolina flour
• 2 tbsps salt
• 3 cups water
• For the sauce:
• 6-8 cups water
• 8-10 Medium sized tomatoes
• 1 bunch fresh basil leaves (I usually use about 10)
• 1 small onion
• 1/4 c. diced carrots
• 1/4 c. tbsp diced celery
• 2 cloves minced garlic
• 3 tbsp butter
• 3 tbsp olive oil
• 1/2 cup white wine
• 8 oz. Parmesan cheese (for garnish, optional)
• Salt and pepper to taste

1. Combine the flour and salt in a large bowl. Add the water a little at a time and begin to knead. Once all the water is added, you should have a dough. Continue to knead for 10 or so minutes or until smooth.
2. Roll out dough into a thin square. If you don't have a pasta maker, cut dough into noodles at desired thinness (I find thinner noodles are better).
3. Let noodles sit out for half an hour or so to dry or refrigerate them overnight.
4. Put the 6-8 cups water in a pot and season with 2 tbsp salt, and bring to a boil. Add the tomatoes and boil until the skins begin to bubble, about 3-5 minutes. Remove and set aside. I like to just keep this water and use it for noodles.
5. While your noodles are drying, melt 2 tbsp butter and 2 tbsp olive oil in a large pot. Add garlic, onions, carrots, and celery. I like to add a bit of salt here but it's optional. Taste as you go so you don't over-salt.
6. Cook on medium high until you have a good color on the vegetables, about 10 minutes and deglaze the pan with the white wine. Allow to cook for about 5 minutes.
7. By this time, your tomatoes should have cooled. Peel the skins, cut of the stems, dice and add to the vegetables. Cook for about 5 minutes.
8. Once the tomatoes have cooked with the vegetables, take of the heat and blend the mixture until smooth. Julienne basil and add to sauce. Set aside.
9. Bring water for tomatoes back to a boil and add noodles. Cook about 3-5 minutes. Strain but reserve some pasta water.
10. Melt 2 tbsp butter and 2 tbsp olive oil in a pan and add noodles. If you do not have a pan big enough to hold noodles without crowding, do this in batches. Cook noodles with oil and add a tbsp of pasta water and sauce, a bit at a time, until absorbed by noodles. Garnish with black pepper, Parmesan, and a drizzle of olive oil.

pasta, bread flour, flour, salt, water, water, tomatoes, fresh basil, onion, carrots, celery, garlic, butter, olive oil, white wine, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/fresh-pasta-with-homemade-tomato-basil-sauce-51674201 (may not work)