Description
You won’t believe how simple and quick it is to make this Handmade Fettuccine with Easy Marinara!
Ingredients
Scale
- Marinara
- 2 Tbsp. olive oil
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 90 oz. San Marzano Whole Peeled Tomatoes
- 1 Tbsp. dried basil
- 1 Tbsp. oregano
- 1 Tbsp. sugar (optional)
- 1 tsp. kosher salt
- ½ tsp. freshly ground pepper
- Pasta Dough
- 3 cups all-purpose flour, plus more
- 3 large eggs
- 1 egg yolk
- 1 tsp. olive oil
- pinch of salt
- 2 Tbsp. water, plus more if needed
- Parmigiano-Reggiano, to taste
Instructions
- In a large heavy pot heat your olive oil, onions and garlic.
- Saute over low heat for about ten minutes until the onions and garlic are soft.
- Pour the tomatoes and their liquid in the pot and break tomatoes up with a wooden spoon.
- Add the herbs, salt and pepper.
- Simmer for about 30 minutes. Set aside.
- In the meantime, prepare the pasta.
- To begin, mound flour on the countertop and form a well in the center.
- To the well, add three eggs, one yolk, olive oil, a pinch of salt and a tablespoon or two of water.
- Gently scramble the eggs with a fork and gradually pull the flour into the mixture until it is incorporated.
- Next, with the palms of your hands, knead the dough until it is smooth, about 10 minutes. If it feels dry add more water one tablespoon at a time, then shape it into a ball.
- Cover the dough with plastic wrap and allow to rest for at least 30 minutes.
- Once the pasta has rested, cut the ball into four equal parts.
- Lightly dust the counter and your rolling pin with flour and roll the dough just enough to get it easily started in the pasta machine.
- Feed one wedge of dough through the machine on the lowest setting and gradually increase the setting each time you feed the pasta through. Be sure to lightly flour the dough before each pass so that it doesn’t stick.
- Take three to four passes until the pasta is paper thin. Repeat process with each wedge.
- Next, feed the swaths of pasta, one at a time, back through the machine’s cutting device. I used the fettuccine cutter.
- Hang the pasta to dry for at least fifteen minutes to an hour before cooking.
- Cook the pasta in salted boiling water for 3 – 5 minutes.While pasta is cooking be sure to heat the sauce up.
- Quickly drain the pasta when it’s ready and return it to the pot. Do not rinse!
- Toss the fettuccine with just enough marinara so that it is ‘stained’ but not swimming in the sauce.
- Serve pasta with a small spoon of sauce on top and nice grate of Parmigiano.
- Enjoy!
