fresh pasta, sauce, & garlic bread!

I love pasta. I love the warm noodles, paired with the tangy red marinara sauce, topped with┬ásalty parmesan cheese. It’s easy for me to pull out some boxed spaghetti, throw it into some boiling water for 10-11 minutes, pour some Prego sauce on it, and have myself a meal. But sometimes, it’s nice to take the time to make fresh pasta and sauce.

Tonight, my dad and I prepared a full, fresh Italian feast.

We started by making the fresh pasta dough.

img_7505

First, gather your ingredients. You will need:

  • 2 Tablespoons of Olive Oil
  • 2 Medium Eggs
  • 1 cup of Italian “00” Flour
  • 2/3 cup Semolina Flour

img_7506

You will first want to combine both of the flours in a medium bowl. Then, make a well in the center of the dry mixture and crack in the two eggs. Carefully whisk the eggs in the well without incorporating too much of the dry mixture yet. Then, add the olive oil into the well with the eggs and mix with the eggs. Finally, combine the dry and wet mixtures together by carefully folding the dry mixture into the wet mixture using your hands. Combine until smooth, as shown in the picture above. If needed, add small drops of water to soften the dough. Remember, the dough should be combined, but not sticky.

img_7507

Next, cover your dough with a moist paper towel and let it sit for at least a half hour. By keeping it covered like this, you keep the dough from drying out and cracking because you are surrounding it with a moist environment (from the water on the towel).

After the dough rests for a sufficient amount of time, you will need to break off parts of the dough and roll them with either a rolling pin or just pressing it down with your hands. Then, one at a time, insert the rolled out pieces of dough into the pasta roller (mine is an attachment from KitchenAid).

img_7517

Don’t be discouraged if the pasta dough comes out like this on the first roll through the pasta maker! It happened to me several times and it just means you either need to slow down how fast you are rolling it through the machine, or widen up the setting (#1 is the widest setting) on the pasta maker!

img_7515

Eventually, your dough should start to come out like this, and roll out thinner and thinner as you increase the setting on the round dial (on the very right side of the pasta roller in this picture). You can stop rolling the dough when the pasta sheets are about twice as thick as your fingernail (or before the dough begins to rip).

img_7523

Once you are finished rolling the sheets, attach the spaghetti attachment and beautifully thin noodles should fall out!

img_4019

Next, add the spaghetti to a large pot of boiling water. Also, add in about a handful or two of salt for taste. The great thing about this fresh pasta is that it only needs to cook for 2 minutes!

img_7509
My dad and I made this fresh marinara sauce to go along with the fresh pasta. The recipe for it is attached on the right! The only adjustment that we made to it was adding 2 extra cloves of garlic (for some extra flavor) and an extra teaspoon of red pepper flakes (for some extra spice)!

 

IMG_3427.PNG
Tomato Sauce Recipe

img_7533
Finally, to complete this perfect Italian meal, we made some simple garlic toast. All we did was spread butter, minced garlic, and shredded cheese on sliced pieces of a baguette, and then toast and broil it in a toaster over for 5-6 minutes until the cheese bubbled and the toast began to brown. The garlic toast was perfect to dip into the sauce leftover after finishing your pasta serving!

 

 

 

 

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s