Making fresh pasta is so easy and rewarding! I use a basic, old-fashioned recipe from the book “Savoring Italy” by Robert Freson – a pioneer of “culinary landscape” photographic cookbooks.
The sauce can be made while the water for the pasta is heating up. Buon appetito!
Basic Egg Pasta
2 1/2 cups of all-purpose flour
1/2 cup semolina flour
4 large eggs
Place flour on work surface (marble, pastry board, granite, wooden board); make a well in the center of the flour and crack the eggs into the well. Using a fork, beat the eggs, drawing the flour into the eggs a little at a time.
When dough begins to hold together and the eggs are completely absorbed, it is ready to be kneaded. Flour hands lightly and work dough until it forms a ball. Discard any extra bits of flour or dough that have not been absorbed. Knead for 5 minutes by folding dough towards you and then pressing it down and away from you with the heel of your hands.
After you have finished kneading and the dough is nice and smooth, wrap in plastic wrap and let rest for at least 15 minutes.
Use pasta machine and follow directions for tagliatelle. Once cut, toss with semolina flour and let dry, spread out for 10 minutes.
You can also make pasta by hand with a rolling pin. Cut rested dough into 4 sections. Flatten each section with your hand to 1 inch thickness and dust with flour. Roll out to desired thickness, make sure dough doesn’t stick to surface. Lift gingerly and sprinkle flour under the dough if it starts to stick. After it’s rolled out, allow dough to sit and rest for 10 minutes. Roll each sheet up, as for a jelly roll, and cut horizontally into 1/4 inch strips. Once cut, toss with semolina flour and let dry, spread out for 10 minutes.
Cook in a large pot of boiling, salted water for 1-2 minutes.
Quick Tomato Sauce
3 tbsp olive oil
1 tbsp unsalted butter
2 gloves of garlic, shaved
1/2 tsp chili flakes
3/4 tsp kosher salt
freshly ground black pepper to taste
1 tsp fresh basil, chopped
1 1/2 cups crushed tomatoes (I use San Marzano)
In a large sauté pan heat the olive oil and butter over medium heat. Add garlic and chili flakes. Cook until fragrant, about 3 minutes. Add the tomatoes and basil. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
Toss with pasta and serve with Pecorino Romano cheese.
Serves 4 as main course and 6 as a primi piatti.