Recipe for the pasta
1 1/2 cups of pastry flour
1 1/2 cups of semolina flour
4 eggs
Sauce
1 Tbs of Olive oil
3 medium garlic cloves
1/4 tsp of red pepper flakes
1/2 tsp dried basil
1 can of San Marzano tomatoes (crushed by hand or blend 3/4 of it in a blender for a smoother sauce)
few tablespoons of tomato paste
about half a stick of butter
1/2 cup of cream
salt and pepper to taste
parmesan cheese
Mix together the pastry flour and semolina flour in a bowl or on a large cutting board by hand for funsies (: then make a large well in the middle and add the eggs and beat them with a fork, while slowly incorporating the flour. Continue doing this until you've mixed the flour and eggs enough and start kneading by hand. *important* knead the dough for at least ten minutes and you'll notice the dough becomes supple and smooth. Wrap it in plastic wrap and let it rest for half an hour. Meanwhile, heat a pan and add olive oil, garlic, red pepper flakes, and dried basil. Cook at a low/medium heat to really draw out the flavor of the garlic and the dried herbs (about 3 minutes). Add the tomato paste and cook for about another 4 -5 minutes while mixing often so it doesn't burn. (This cooks out that metallic flavor- it'll become slightly darker in color). Add the tomatoes prepped at your favorite consistency, and cook for at least an hour. While the sauce is developing all of it's yummy flavors, you can take the pasta dough and cut it in half and begin rolling it out with a pasta maker or rolling pin. Cut the pasta into noodles and get water boiling with lots of salt. (as salty as the sea!) Go ahead and add the butter and cream and let it cook for another 10 - 15 minutes, tasting to see if there is enough salt and pepper. Add parmesan cheese at this point as well if you want to impart more flavor!
Cook the pasta in the boiling water for about 3 - 4 minutes, drain, then toss with sauce and garnish with some more parmesan cheese.
ENJOY !
bon appetit
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