How to Make Pasta Like an Italian Grandma | Struggle Meals

Summary by Krater

This video demonstrates how to make homemade cavatelli pasta and fresh pomodoro tomato sauce from scratch, including how to peel tomatoes using temperature shock and how to freeze excess sauce.

From the video

Answers: How do you make homemade cavatelli and fresh tomato sauce?

• homemade pasta
• cavatelli pasta
• pomodoro sauce
• peeling tomatoes
• freezing tomato sauce
• pasta dough ratio

Ingredients

• $14.80 Roma tomatoes
• $0.06 Garlic
• 3 to 4 tablespoons Olive oil
• Salt
• 50% Semolina flour
• $0.05 All-purpose flour
• Water
• Basil

What it concludes

• Temperature shocking tomatoes in boiling water then ice water makes them auto-peel easily.
• Plastic containers should be used instead of glass for freezing tomato sauce because water expands when frozen.
• Salt should be added at the end of making tomato sauce so it does not become too salty as it reduces.
• The main ratio for cavatelli pasta dough is 50 percent semolina flour to 50 percent all-purpose flour.
• Cavatelli are the ideal shape for fresh tomato sauce because they hold sauce like little boats and do not require a pasta machine.
• Making homemade pasta and sauce from scratch is cheaper and tastes much better than store-bought pre-made or canned sauce.