Pasta Sauce

 

INGREDIENTS

• 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
• ¼ cup extra-virgin olive oil
• 7 garlic cloves, peeled and slivered
•  Small dried whole chile, or pinch crushed red pepper flakes
• 1 teaspoon kosher salt
• 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

 

PREPARATION

1. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
2. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Recipe by Lidia Bastianich

 

 

HOMEMADE PASTA

prep time: 58 MINUTES

  cook time: 2 MINUTES

  total time: 60 MINUTES

  yield: 1 POUND FRESH PASTA 

INGREDIENTS

• 4large eggs (room temperature)
• 2 1/2 cups flour (“00” flour, semolina flour, all-purpose flour — or a blend)
• 1 tablespoon olive oil
• 1 teaspoonfine sea salt

INSTRUCTIONS

HOW TO MAKE PASTA IN A FOOD PROCESSOR:

1. Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment.  Pulse for about 10 seconds, or until the mixture reaches a crumbly texture.
2. Remove the dough and form it into a ball with your hands, then place the dough on a lightly floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water.  If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
3. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes.  Use immediately or refrigerate for up to 1 day.
4. Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above).  Cook the pasta in a large pot of generously salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta.  Drain and use immediately.

HOW TO MAKE PASTA IN A STAND MIXER:

1. Add all ingredients to the bowl of a stand mixer, fitted with the dough hook.  Knead the dough on low speed for 8-10 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water.  If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
2. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes.  Use immediately or refrigerate for up to 1 day.
3. Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above).  Cook the pasta in a large pot of generously salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta.  Drain and use immediately.

HOW TO MAKE PASTA BY HAND:

1. Place the flour in a mound on a large cutting board.  Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano).  Add the eggs in the center of the well.  Sprinkle the salt and drizzle the olive oil on top of the eggs.
2. Use a fork to begin whisking the eggs until they are combined.  Then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick.  (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.)  Use your hands to fold in the rest of the dough until it forms a loose ball.  Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if they dough seems too wet or sticky.  (That said, if the dough seems too dry, add in an extra tablespoon or two of water, but you want the dough to be fairly dry.)
3. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes.  Use immediately or refrigerate for up to 1 day.
4. Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above).  Cook the pasta in a large pot of generously salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta.  Drain and use immediately.

NOTES-Flour: As mentioned in the post above, I most often make homemade pasta with “00” flour, which yields the silkiest pasta.  But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which yields a pasta that is a bit more sturdy and also helps the sauce to cling to the pasta better.  That said, any of the three flour options listed above will work well.

Recipe By: Gimmesomeoven.com