A biological pasta dish (made for camping)

Also when you are camping you can have a wonderfull dish


 What you need:

For the pasta

• 200g flour, plus extra for dusting
• 8-10 free-range egg yolks
• 1 tsp olive oil
• or use (only when camping) a readymade package of spaghetti 

For the sauce

• 2 tbsp olive oil
• 2 garlic clove crushed 
• 1 red onion, finely cut
• 200g chorizo, skin removed, cut in little cubes
• 500g well ripe cherry tomatoes, peeled
• salt and freshly ground black pepper
• 500g fresh spinach
• 1 tbsp ground parmesan or old dutch cheese, plus extra to serve

How to make it:

1. Use halve of the package of the spaghetti or to make the pasta dough, pile the flour on a clean, flat surface and make a little round dike in the centre. Place the egg yolks in the well and slowly mix the flour. Add the oil and knead the flour, oil and eggs together for a few minutes.
2. Roll the dough into a ball and wrap in cling film. Put it in the fridge to rest for 20 minutes.
3. Roll out the pasta into thin sheets and run it through a pasta machine, if you have one. Put a sheet of cling film on a baking tray and dust it with flour.
4. Lay out the pasta on the floured cling film and set aside until you are ready to cook them.
5. For the sauce, blanch the tomatoes in hot water for two minutes. Drain the tomatoes and put in cold water and peel them.
6. Heat a pan and add olive oil, when hot add the onion, garlic and chorizo. Cook for 4 minutes.
7. Add the tomatoes and cook for another 7 minutes. If needed you can add a bit of water.
8. Add a handfull of cheese and mix well.
9. Add salt and the freshly ground pepper.
10. Take antother pan and heat a garlic glove for two minutes.
11. Add the spinach and fry it for a few minutes.
12. Cook the pasta in salted boiling water for two minutes, then drain it.
13. Serve with an extra sprinkle of fresh cheese.