Put all the pasta ingredients except for the water in a bowl.
Add water to the bowl a little at a time while mixing.
Mix with a spatula up to a point.
Knead the dough for about 10 minutes with your hands.
Form the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and leave to rest for about an hour. Make the meat sauce while the dough rests.
Chop up the ripe tomatoes. Drain off the moisture.
Finely chop the onion and carrot.
Heat olive oil in a frying pan.
Add the onion, carrot and ground meat and sauté.
Add the chopped tomatoes and continue sautéing.
Add the tomato ketchup, Japanese Worcestershire sauce and Krazy Salt to season.
Cover with a lid and simmer for about 10-15 minutes over low heat.
Place the rested pasta dough on a sheet of plastic wrap, and roll it out with a rolling pin while dusting with flour.
Roll the dough out to about 30 x 40 cm.
Divide the dough into 2 pieces so that it's easier to cut. Slice into about 3 mm wide noodles.
Bring a pot of water to a boil. Add some olive oil to the water so that the pasta won't stick, and boil the pasta for about 10 minutes.
Add dried basil to the simmered meat sauce at the end.
Drain the pasta, put on a serving plate and ladle the meat sauce over it. Done!
Story Behind this Recipe
I had dinner at an Italian restaurant last night with friends and it was delicious, so I wanted to make some fresh pasta for my son. I had just received some fresh tomatoes as a gift, and I thought they'd be perfect in a sauce, and so I made this meat sauce. My son happily ate it up.
Knead the pasta dough well. It's best to let the pasta dough rest. Drain off the moisture from the ripe tomatoes before cooking the sauce.