Pasta with Veal and Mushroom Sauce

Mix one egg into the 00 flour. Then add the semolina flour and the second egg.

Knead into a firm dough. Wrap the dough in a layer of plastic wrap and let it rest in the refrigerator for a bit.

Meanwhile, make the sauce. Sauté a clove of garlic in a splash of olive oil. Add the whole peeled tomatoes and gently mash them with a fork. Season with freshly ground pepper and let the sauce simmer gently over a low heat.

Now roll out the pasta dough with a rolling pin and then pass it through the pasta machine.

Use the attachment to make spaghetti.

Cook the spaghetti al dente in a generous amount of salted water.

Remove the clove of garlic from the sauce and then add a few leaves of fresh basil.

Drain the pasta and mix it into the sauce.

Divide the pasta between two plates. Top with Parmesan cheese and fresh basil.

Buon appetito!