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1
Put all the pasta ingredients except for the water in a bowl.
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2
Add water to the bowl a little at a time while mixing.
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3
Mix with a spatula up to a point.
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4
Knead the dough for about 10 minutes with your hands.
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5
Form the dough into a ball and place into a bowl.
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6
Cover the bowl with plastic wrap and leave to rest for about an hour.
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7
Make the meat sauce while the dough rests.
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8
Chop up the ripe tomatoes.
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9
Drain off the moisture.
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10
Finely chop the onion and carrot.
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11
Heat olive oil in a frying pan.
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12
Add the onion, carrot and ground meat and saute.
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13
Add the chopped tomatoes and continue sauteing.
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14
Add the tomato ketchup, Japanese Worcestershire sauce and Krazy Salt to season.
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15
Cover with a lid and simmer for about 10-15 minutes over low heat.
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16
Place the rested pasta dough on a sheet of plastic wrap, and roll it out with a rolling pin while dusting with flour.
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17
Roll the dough out to about 30 x 40 cm.
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18
Divide the dough into 2 pieces so that it's easier to cut.
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19
Slice into about 3 mm wide noodles.
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20
Bring a pot of water to a boil.
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21
Add some olive oil to the water so that the pasta won't stick, and boil the pasta for about 10 minutes.
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22
Add dried basil to the simmered meat sauce at the end.
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23
Drain the pasta, put on a serving plate and ladle the meat sauce over it.
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24
Done!
