Don’t be scared of making homemade pasta! The fear in your heart is probably because you think you need fancy machines or an Italian nonna to coach you. But really, all you need are flour, eggs, olive oil, and water. The flour used for easier pasta-making is 00, which is finely ground, made from soft wheat, and has a baby powder-like silky texture. It has high elasticity for kneading but is also delicate so you don't end up with rubbery, tough, overworked dough. The process of making pasta is simple but will require a little bit of an arm workout: Roll it as thin as you can, but don’t worry—this is meant to be rustic and a little uneven in thickness and length so you can have fun making it instead of stressing out. Pair your homemade pasta with an equally simply homemade tomato sauce, inspired by Italian chef Marcella Hazan’s simple tomato, butter, and onion sauce. We pumped ours up with extra garlic and red pepper flakes for more flavor. Take this on as a solo treat yo self project or have a romantic night in with your partner or best friends.
2 ⅓ cups 00 flour (also known as “pasta flour”)
3 eggs (try for ones with really vibrant yellow yolks!)
1 tablespoon olive oil
+ Water by the tablespoonful, if necessary
+ Pinch of kosher salt
+ Grated Parmesan cheese and fresh basil, for serving
+ Stuffed Garlic Knots, for serving
Makes 4 ½ cups
3 (14-ounce) cans good quality crushed tomatoes, preferably San Marzano
1 ½ sticks unsalted butter
1 teaspoon kosher salt, plus more to taste
1 small onion, peeled and halved
3 cloves garlic
½ to 1 teaspoon crushed red pepper flakes
These do knot disappoint.
Dreamy "noods," but without the carbs.
Not my first caesar recipe...and definitely not my last.