Pasta is one of the world’s greatest foods. It is delicious, healthy and low in fat. You can make pasta in any imaginable shape and serve it with almost any food. Invest in a small pasta machine for your kitchen and make your own fresh pasta.
2 cups semolina flour
2 cups flour
2 eggs, well beaten
1 tbsp extra virgin olive oil
½ tsp salt
1½ cups cold water
Mix 2 flours together and make a mound on top of a clean surface. Make a well in center of mound. In a large bowl, beat eggs and mix in olive oil, salt and 1 cup cold water. Pour egg mixture into flour. With your hands, mix flours and liquids together and knead until you have a ball of dough. Use up to ½ cup of water to moisten dough, as necessary. Work dough by rolling it away from you on counter while simultaneously tearing it in half. Pull it back together while rolling it back toward you, always keeping some pressure on dough with balls of hands. Keep rolling and tearing for 5 minutes or until mixture is uniform and smooth. Dust with flour occasionally to prevent dough from sticking. Make dough into shape of a bread loaf and dust with white flour. Cover with a dry cloth and allow pasta dough ball to rest for 5 minutes. Cut off a piece of dough about the size of your fist and flatten it into a disk. Dust it lightly with flour. Dough is now ready to be shaped using pasta machine. NOTE: If making egg pasta, eliminate cold water and add 4 additional eggs.
Salsa Pomidoro Basilico - (Tomato
PREP TIME:1 Hour
SERVES: About 8 (2-ounce) Pasta Entrees
That’s Italian! Salsa Pomidoro Basilico is one of Chef Andrea
Apuzzo’s favorite pasta sauces. He serves it in his restaurant,
he makes it at home, and it’s included in his cookbook. It’s
become one of my favorite tomato sauce recipes, too.
1 tbsp olive oil
1/4 cup chopped onion
1 tsp chopped garlic
1/4 cup red wine
2 cups canned Italian plum tomatoes
2 cups juice from tomatoes
1/2 tsp salt
1/4 tsp white pepper
2 springs chopped fresh oregano
8 chopped fresh basil leaves
4 chopped sprigs of Italian parsley
1 bay leaf
In a saucepan over medium heat, heat the olive oil until very hot.
In it sauté the onions and garlic until they turn blond.
Add wine and bring to a boil. Immediately add the tomatoes, squeezing
them between your fingers to break them up as you add them. Add
tomato juice. Lower the heat and simmer the sauce. After about 30
minutes, add water (1 cup or less) if necessary to give the sauce
the right consistency. You want the sauce thin enough to be able
to easily coat pasta, yet not so thin that it runs off the pasta.
Add salt, pepper, oregano, basil, parsley and bay leaf. Simmer sauce
another 15-20 minutes. Adjust seasonings as needed.