Spaghetti Alla Prematura – Grüne Tomatenspaghetti

Pasta dishes are just always delicious!

First, make the pasta: Remove the stalks from the green tomatoes, cut them into quarters and remove the seeds. Grind in a hand mixer or possibly with a mixer (*). Make the pasta with the ingredients and quantities indicated. Add the mashed tomatoes together with the eggs, the oil and the salt to the flour.

With the pasta machine, draw out the dough to three mm of corn starch and cut it into three mm wide strips. Set the prepared pasta aside for now.

Then cook the sauce: Remove the stems from the ripe tomatoes, cut them into quarters and scoop out the seeds.

Heat the oil and butter in a heavy saucepan over medium heat. When the butter is completely melted, add the garlic and sauté for five minutes. Then remove the garlic and add the tomatoes to the saucepan. Reduce the heat and close the pot. Make fifteen min stirring occasionally with a wooden spoon. Season strongly with salt and freshly ground pepper.

On a board, finely chop the parsley and shred the basil leaves into thirds. Form both into the sauce, close the saucepan repeatedly and make another five minutes.

Bring cold water to a boil in a large saucepan.

Meanwhile, put the contents of the pot through a meat grinder (use attachment with small holes). Cook the sauce again at low temperature for about three minutes.

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