디시인사이드

I had dinner with tomato pasta and focaccia.

Tomato sauce and focaccia made during the holiday period

I boiled various spices in Muti tomato paste.

I didn't use levain for the focaccia, but just fermented it with yeast and baked it.

I also made the pasta noodles during the holiday. I made the dough using only egg yolk.

Stir-fry garlic in butter, then add minced pork and stir-fry. Add onion and tomato sauce and boil. Add boiled pasta and stir-fry briefly to finish.

All handmade tomato pasta.

When I made oil pasta, the raw noodles were just so-so,

but in the tomato base, the raw noodles shine.

I think it absorbs the tomato sauce well because of the rough surface.

It tastes like a restaurant.

It tastes familiar, but it's rich and thick,

and it's the best tomato pasta I've ever had.

I spread butter on the focaccia and baked it in the oven.