Italian-Australian Sugo with Homemade Pasta
Silky homemade egg pasta tossed in a rich, slow-simmered tomato and basil sugo, celebrating Italian-Australian community traditions.
- Prep
- 45 min
- Cook
- 35 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Large heavy-based saucepan
- •Rolling pin or pasta machine
- •Large pasta pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 16 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 17 g
- calories
- 490 kcal
Instructions
- 1
Mound the flour on a clean bench and create a deep well in the centre.
- 2
Crack the eggs into the well and add 1 tbsp of olive oil.
- 3
Whisk eggs with a fork, gradually incorporating flour from the inner walls until a shaggy dough forms.
- 4
Knead the dough firmly for 8 to 10 minutes until smooth and elastic, then wrap and rest for 30 minutes.
- 5
Heat remaining olive oil in a heavy-based saucepan over medium-low heat.
- 6
Add the diced onion and garlic, cooking gently for 6 minutes until soft and translucent without browning.
- 7
Pour in the passata and crushed Roma tomatoes, season with salt and pepper, and simmer gently for 25 minutes.
- 8
Roll rested dough thinly with a rolling pin or pasta machine, then slice into tagliatelle ribbons.
- 9
Stir the torn fresh basil leaves through the simmering tomato sugo and turn off the heat.
- 10
Cook fresh pasta in a large pot of boiling salted water for 2 to 3 minutes until al dente.
- 11
Transfer pasta directly into the sugo, tossing gently with a splash of pasta cooking water to coat.
- 12
Divide among warm bowls and finish with a generous grating of Parmesan cheese.
Chef's tips
Resting the dough allows the gluten to relax, making rolling much easier. Do not let the garlic brown in the base, as burnt garlic turns a gentle sugo bitter.
Ingredient substitutions
- plain flour → Italian tipo '00' pasta flour
- tomato passata → canned whole peeled tomatoes pureed in a blender
- Parmesan cheese → Pecorino Romano or nutritional yeast
Storage
Store leftover sugo in an airtight glass container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating
Reheat sugo gently in a small saucepan over medium-low heat with a splash of water until simmering.
Common mistakes to avoid
- •Skipping the dough resting time, which makes the pasta rubbery and difficult to roll out.
- •Boiling the sugo too vigorously instead of keeping it at a gentle, flavour-concentrating simmer.
Serving suggestions
Cooked Italian-Australian Sugo with Homemade Pasta?
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