Happy Sunday, Friends.
Like so many Italians, on Sunday’s we have sauce. Or gravy. It depends on how far back your family got off the boat.
It’s a tradition that defined my Sunday’s as a child: my mom waking up early to make the meatballs, then the sauce, and serving dinner by 4 pm. It was an entire day of cooking all rooted in the idea of gathering before the week begins.
While I know I can make my moms sauce from muscle memory alone, the truth is: I do not like red sauce. Or, at least the American version of red sauce. Although, I can be swayed if the canned sauce is made from San Marzano tomatoes.
Canned sauce as a base is clunky, flavorless and it’s easier to make it from scratch. There, I said it. Tie me to the stake! And, while I’m on my controversial food opinions- stop making everything into pumpkin flavor.
Rant over. I do love to cook on Sundays, and in my house, we make any sauce BUT red sauce. This week, I want to share my homemade pasta recipe in the tradition of Sundays.
Making homemade pasta is messy. It’s something that seems simple, but is delicate. It requires patience. And, it’s something that demands time, but gives you grace if you make a mistake. It’s also significantly better for you, and doesn’t impact my thyroid like boxed pasta does. It’s a labor of love that is so worth it.
So, let’s get into it!
WHAT YOU’LL NEED:
2 cups of all purpose flour
4 eggs
1/3 cup of olive oil
a pinch of salt
fresh rosemary and basil, chopped
PUT IT ALL TOGETHER:
On a clean surface, scoop out your flour and make a little moat in the middle for your eggs. Crack your eggs directly into the middle of your flour, sprinkle your salt and olive oil, and then with a fork, slowly fold in your flour to the egg until well mixed. If your eggs make their way out of our flour tower, it’s okay, just bring it back together.
Knead your dough for 10-12 minutes till smooth. Use the base of your palms, and push the dough forward, and then fold it and continue the process. You’ll see the transition of your dough over the time. Once smooth, let your dough rest at room temperature for an hour- this allows the gluten to rest and connect.
Next, roll out your dough. I have the KitchenAid Pasta Roller, but you can use a pinwheel, too. Once you have you two pieces of pasta rolled, sprinkle your chopped rosemary and basil on the dough and make a dough sandwich, and then run that through the pasta maker, too. For the fettuccine, fold your pasta and then cut it into strips (or, use the KitchenAid Cutter), sprinkle with flour and let rest.
When ready to cook, bring 8 quarts of water to boil, add a garlic clove or two and salt (thank me later), and cook your pasta for 4 minutes.
I served mine with a traditional carbonara but you can use any sauce!
Down with red sauce, I’m an old lady who wants pasta without heartburn!!