PASTA Mix the following ingredients, and place on your workstation counter - making a circle in the middle 2 cups, leveled, all-purpose flour (for gluten free – use gluten free flour, & 2 tsp xanthan gum ) 1 tsp sea salt Add to the circle 4 med size eggs 2 tsp olive oil (for gluten free we also add a splash of water – 1/8 cup) This adds richness and moisture to the dough - place the egg and oil mixture into the flour circle, begin pulling the flour into the liquid, mixing and then kneading it well.  Shape it into a ball and cover with wrap then place in the fridge two hours before rolling.   PASTA SAUCE Sauté the following ingredients in cooking pan for 4-5 minutes, 1 medium onion, peeled and diced 1 stem of celery, diced 5 garlic cloves, peeled, crushed and chopped fine 1 small leek, sliced, (optional green onions ) ½ red pepper, diced (optional jalapeno, diced fine ) Add – 1 tsp. dried basil, 1 tsp. dried oregano, 2 tbsp. tomato paste, 1 can 28 oz. diced tomatoes, 1 cup vegetable broth, 2 tsp. salt. Optional for heat add ¼ tsp. red pepper flakes. Cook for an additional 30 minutes more on low to medium heat. Then add 2 tsp. honey or sugar, continue cooking an additional 5 minutes. Add more broth if sauce becomes dry. Set aside and let cool. Then process into a smooth sauce or leave it chunky. Serve sauce over pasta. Top with shaved parmesan and garnish with chopped chives and fresh cracked pepper. Optional  - add your favourite protein or vegetables   This pasta is incredibly tasty just tossed in olive oil, parmesan, salt and pepper - oftened referred to as a naked pasta