Hand rolled pasta with prawns in tomato fennel sauce


For the sauce
Serves 3-4
2 x 400g (14oz) cans plum tomatoes
or fresh tomatoes, seeded and chopped
3 red onions, finely chopped
3 cloves garlic, crushed
3 slices Pancetta, finely chopped
1 tbsp sugar
1 bay leaf
250ml  | 1 cup water (more if needed)
120ml | 1/2 cup red wine
1 bulb fennel, chopped
600g | 21.2oz raw, shell on  jumbo prawns
Olive oil
Salt and pepper, fresh thyme to season

For the hand rolled pasta
350g | 2 3/4 cups 00 pasta flour
1 tbsp virgin olive oil
1/2 tsp salt
About 180ml (3/4 cup) water (or as needed)
Semolina for dusting and rolling

Source: www.supergoldenbakes.com


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