Ingredients
• Pasta
• Whole wheat flour (atta) 2 cups
• Refined flour (maida) 3/4 cup
• Salt 1 teaspoon
• Olive oil 2 teaspoons
• Eggs 2
• Sauce
• Tomatoes 6 medium
• Olive oil 2 teaspoons
• Onion ,finely chopped 1 medium
• Garlic,finely chopped 3-4 cloves
• Red chilli flakes 1 teaspoon
• Fresh basil leaves,shredded 5-6
• Black peppercorns,crushed 1 teaspoon
• Salt to taste
Method
Sieve both the flours together. Add salt, one teaspoon oil and add the eggs one by one. Sprinkle water and knead into a soft dough. Rest the dough, covered with a wet cloth, for thirty minutes. Knead the dough well once again. Sprinkle dry flour and roll the dough into as think a sheet as possible. Trim the sides to form a rectangle. Sprinkle dry flour liberally and using a rolling pin roll it up tightly. With a sharp knife cut the roll into half to three-fourth centimetre thick sections. Open out the rolls and spread out on a mesh and let them dry in a cool airy place overnight. Boil lots of water, add one teaspoon oil and salt. Add the pasta into the boiling water and stir. Cook till it is just done or al dente. Pour one cup cold water and drain the pasta well. Keep the pasta warm, while you prepare the sauce. To make the sauce blanch the tomatoes for two minutes in boiling water. Drain, peel, remove seeds and chop roughly. Heat oil in a non-stick pan, add onion and garlic and sauté till they turn translucent. Add red chilli flakes and toss well. Add the basil, reserving some for garnishing. Add the tomatoes and cook till the mixture starts bubbling. Add the crushed peppercorns, salt and mix well. Add the cooked pasta to the sauce and toss over high heat till it is heated through. Adjust seasoning and serve hot garnished with the reserved basil.
