Two kinds of home grown tomatoes from public library seeds, Italian seasoning from mostly the same source, scratch made semolina pasta, olive oil, a splash of lemon juice. Leftover bread, some butter. Some Parmesan I’ve been holding onto for 12 years.
Cost per person $1 and 100 hours.
For this one I mixed 175 grams of 170°f to water with 300 grams of semolina flour. Kneaded it for about 8 minutes until smooth. Rested it for 15 minutes, rolled it into ropes. Cut off bits and smudged them with a butter knife on my gnocchi board. Boiled in salted water until they foated and then transfered them to the pan with the cooking tomatoes and a ladle of the pasta water. Stir and tossed until the sauce thickened.