It's just better when you make it all from scratch. The sauce recipe is my own.
Pasta
4 eggs
3 1/2 cups flour
1/2 teaspoon salt
1-3 tablespoons of water
Mix the eggs with the flat beater on speed 2 of a Kitchen-Aid mixer while you measure out the flour. Add all of the other ingredients and mix for about 30 seconds until the consistency thickens. Switch to the dough hook and mix on speed 2 until a ball forms, about two minutes. I have always had to add more water to establish this consistency. Remove the dough and knead by hand for 2 minutes. The dough will be firm but should not be sticky. Cover the pasta with a paper towel and allow the dough to rest for 20 minutes.
Sauce
2 28 oz cans of diced tomatoes
1/4 cup of extra virgin olive oil
1/2 bulb of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of Italian seasonings
1 teaspoon of dried basil
1-3 teaspoons of crushed red pepper flakes (depending on your taste)
2 teaspoons of fresh black pepper
1 teaspoon of Kosher salt
In a dutch oven, heat the oil over medium heat. Add the garlic, salt, pepper, and crushed red pepper flakes and cook for two minutes. Add the tomatoes with the juices, tomato paste, and herbs and cook for at least 15 minutes, partially covered, on low heat.
Putting it all together
While the sauce simmers, process the dough with the pasta attachments. Allow a pot of salted water to come to a boil while you work with the pasta. Cut the dough into fourths. With the roller attachment on the first setting and the speed on 2, run the pasta through about three times, folding it in half each time. Then roll it though on the second, third, and fourth settings at least once. Cut the pasta in half if it becomes too long (usually by the time it has gone through the roller on the second setting). Always cover the pasta with paper towels to avoid them from drying, and never allow them to overlap because they will stick together. (You can, however, layer them as long as they are on paper towels). Finally, cut the pasta with the wide noddle attachment and allow them to drape over a large bowl. Add the pasta to the water as fast as you can and quickly separate them with a spaghetti utensil. Cook until the noodles float, only about 2-3 minutes. Add the pasta to the sauce and toss. Serve immediately with fresh Parmesan.
4 eggs
3 1/2 cups flour
1/2 teaspoon salt
1-3 tablespoons of water
Mix the eggs with the flat beater on speed 2 of a Kitchen-Aid mixer while you measure out the flour. Add all of the other ingredients and mix for about 30 seconds until the consistency thickens. Switch to the dough hook and mix on speed 2 until a ball forms, about two minutes. I have always had to add more water to establish this consistency. Remove the dough and knead by hand for 2 minutes. The dough will be firm but should not be sticky. Cover the pasta with a paper towel and allow the dough to rest for 20 minutes.
Sauce
2 28 oz cans of diced tomatoes
1/4 cup of extra virgin olive oil
1/2 bulb of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of Italian seasonings
1 teaspoon of dried basil
1-3 teaspoons of crushed red pepper flakes (depending on your taste)
2 teaspoons of fresh black pepper
1 teaspoon of Kosher salt
In a dutch oven, heat the oil over medium heat. Add the garlic, salt, pepper, and crushed red pepper flakes and cook for two minutes. Add the tomatoes with the juices, tomato paste, and herbs and cook for at least 15 minutes, partially covered, on low heat.
Putting it all together
While the sauce simmers, process the dough with the pasta attachments. Allow a pot of salted water to come to a boil while you work with the pasta. Cut the dough into fourths. With the roller attachment on the first setting and the speed on 2, run the pasta through about three times, folding it in half each time. Then roll it though on the second, third, and fourth settings at least once. Cut the pasta in half if it becomes too long (usually by the time it has gone through the roller on the second setting). Always cover the pasta with paper towels to avoid them from drying, and never allow them to overlap because they will stick together. (You can, however, layer them as long as they are on paper towels). Finally, cut the pasta with the wide noddle attachment and allow them to drape over a large bowl. Add the pasta to the water as fast as you can and quickly separate them with a spaghetti utensil. Cook until the noodles float, only about 2-3 minutes. Add the pasta to the sauce and toss. Serve immediately with fresh Parmesan.
RSS Feed