Fresh Pasta and Homemade Tomato Sauce (Recipe)
The art of homemade pasta and tomato sauce from scratch! From mixing and kneading flour, eggs, and water into a dough to rolling it out with a hand pasta machine, these are essential steps to create beautiful pasta.
Whether you're a seasoned chef or a kitchen novice, we hope this will inspire you to embrace the joy of cooking and savor the satisfaction of creating something from the ground up. Time to roll up your sleeves for this!
Equipment
Mixing bowl
Fork or whisk
Rolling pin
Knife or pasta cutter
Clean kitchen towel or plastic wrap
Large pot for boiling water
Colander
Tomato Sauce
Ingredients
2 cans (14.5 oz each) diced tomatoes
1 onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional, for heat)
1 tablespoon tomato paste (optional, for extra depth of flavor)
1 tablespoon sugar (optional, to balance acidity)
Salt and pepper to taste
Instructions
Heat olive oil in a large saucepan over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add minced garlic and sauté for another 1-2 minutes until fragrant.
Pour in the diced tomatoes with their juices. Stir in the dried oregano, basil, thyme, red pepper flakes (if using), salt, and pepper.
If using tomato paste and sugar, add them to the sauce now. Stir well to combine.
Bring the sauce to a simmer, then reduce the heat to low. Let it simmer uncovered for about 45 minutes to 1 hour, stirring occasionally.
Taste the sauce and adjust seasoning if needed. If you prefer a smoother texture, you can use an immersion blender to blend the sauce until smooth.
Garnish with grated Parmesan cheese and fresh basil leaves if desired.
Pasta Dough
Ingredients
1.5 cups Semolina Flour
1/2 teaspoon salt
2 large eggs
2 tablespoons water
2 tablespoons olive oil
Instructions
On a clean, working surface, lightly sprinkle semolina flour to prevent the dough from sticking.
Then add the semolina flour and salt. Make a well in the center and crack the eggs into it. Using a fork or whisk, gradually incorporate the flour into the eggs until a dough forms. If it's too dry, add a little water, one tablespoon at a time, until the dough comes together.
Turn the dough out onto your floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap or cover it with a clean kitchen towel and let it rest at room temperature for at least 30 minutes.
After resting, divide the dough into smaller portions. Roll out one portion at a time with a rolling pin until it's thin and uniform. You can also use a pasta machine if you have one, following the manufacturer's instructions.
Once the dough is rolled out, you can shape it into your desired pasta form. Use a knife or pasta cutter to cut the dough into strips or shapes.
Bring a large pot of salted water to a boil. Carefully add the fresh pasta and cook for 2-3 minutes, or until al dente (firm to the bite).
Once the pasta is cooked, drain it in a colander and combine with the tomato sauce. Feel free to add any toppings you enjoy!
Notes
Making pasta with semolina flour yields a slightly firmer texture and a richer flavor compared to pasta made with all-purpose flour.
Kneading the dough develops the gluten in the semolina flour, giving your pasta its desirable texture.
Letting the pasta dough rest at room temperature allows the gluten to relax, making the dough easier to roll out.
Common shapes include fettuccine, spaghetti, or lasagna sheets.
Fresh pasta cooks much faster than dried pasta, so keep an eye on it.
Whether you're a seasoned chef or a kitchen novice, we hope this will inspire you to embrace the joy of cooking and savor the satisfaction of creating something from the ground up. Time to roll up our sleeves and embark on this journey together!