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Home made semolina egg pasta made with back yard eggs. Sauce made from onion, back yard basil, diced tomatoes, olive oil and herbs and spices.
An error was made. I pulled one of my pre cut bags of meat from the freezer to thaw. I use these for pizza, fried rice, lo mein and what not. I thought I had pulled chicken thigh meat. But it was pork. Oh no. The meal was ever so slightly different from planned.
Cost per person $1.70
205 grams of semolina and two eggs. Mix, kneed until it holds together, plastic wrap and a stay in the fridge for at least 30 minutes to hydrate. Cut it into four chunks. Use your hands to roll those onto 3/8 thick snakes. Cut into 3/4 inch segments, use a chopstick to roll them on a gnocchi board (I made my own). Put on. A butcher paper lined baking sheet and cover with a lint free towel until cooking time.
Dice your protein, onion and tomatoes (or use a ~14.5 oz can of diced tomatoes), mince 1-3 cloves of garlic, chiffonade maybe half a cup of fresh basil.
Start boiling water for the pasta.
Saute the onions with a pinch of salt in olive oil until translucent. Increase the heat to medium high, add the protein and another pinch of salt, cook until done, add the garlic. Cook for 30 seconds. Deglaze the pan with a little of the tomatoes or tomato juice. Add some black pepper and red pepper flakes. Add the rest of the tomatoes.
Let the juice from the tomatoes come out, use a little pasta water if you need to keep it liquid. Add the pasta to the water. Cook until they float, transfer them to the skillet with the sauce,l and add more pasta water. Cook until the pasta is done plate. Maybe add some Parmesan.