Spaghetti and Meatballs ala Lady and the Tramp
My husband fell in love with fresh pasta from the first time I brought home... once I made it myself he was hooked for life! I made some fresh pasta sauce tonight and so he requested fresh pasta as well. He even did most of the work himself - an excellent job, too!
If you have even been intimidated by making fresh pasta or sauce do not be afraid. It is actually quite easy. It is a little time consuming because of the extra steps and resting times required, however. I use a Kitchenaid Stand Mixer plus bread hook attachment for bringing the dough together and the Pasta Attachment for rolling and cutting. Tips: cut pasta dough into 6 sections and keep covered while working with each piece to prevent them from drying out. My husband sometimes comments that homemade sauce is very acidic - you can temper the acid with some white sugar, carrots, or baking soda! Consider a longer cooking time or diluting with water as well.
Even though there is more work and prep involved for this meal my husband will tell you that the results are worth it every time. I agree with him. Fresh pasta is tender and lighter than store bought, dry pasta and soaks up flavor so much better. With the two cutter sizes you can make spaghetti and fettuccine noodles which offer endless opportunities for red vs white sauce debates, proteins, and sides. I insist on having warm bread in order to #soakupthesauce.
Eating dinner together after our Mini Mouse went to bed, I totally had Lady and the Tramp vibes. If we had a decent bottle of red and a crooning Italian cook with an accordion in the background it would have been truly magical! Below are the recipes for the pasta and sauce.
2 cups all purpose flour
3-4 eggs, beaten
1 tbs olive oil
1 tsp salt
1. Mix all ingredients until shaggy dough forms with hands or spoon in the bowl of a stand mixer. I started with three eggs and needed a 4th to bring the dough together on this occasion.
2. Using the dough hook on stand mixer, knead dough in low speed for 10 min until smooth. If it is not coming together dribble in a little water.
3. Turn out onto plastic wrap. Cover and rest for 30 min.
4. Cut into 6 sections. Place a piece of parchment nearby for collecting pasta.
5. Flour clean work surface. Flour dough section. Roll into a flat disc then feed through sheeter attachment (speed to STIR) on lowest setting once, fold in half, and run through again.
6. Continue feeding dough through sheeter at thinner settings until desired thickness or you are able to see your hand through the dough (setting 5 on our sheeter).
7. Sheet all sections of dough. Sprinkle with flour if needed to prevent sticking. Trim sheets to desired size of pasta if needed. Set aside.
8. Switch to cutter attachment and increase to speed 4. Run sheets through cutter placing one hand underneath to catch pasta. Bundle into a nest shape and place on parchment until ready to cook.
9. Salt water in a large pot and bring to boil.
10. Gently add noodles and stir frequently. Cool 7-10 min as desired.
3 tbs olive oil
2-3 large shallots
5 cloves garlic
2 - 28 oz cans of San Marzano peeled tomatoes
1 tbs oregano
1 tsp - 1 tbs white sugar (optional)
Salt to taste
Pepper to taste
1. Finely dice shallots and garlic.
2. Heat olive oil in large pot or Dutch oven to medium.
3. Add shallots and garlic and cook until golden about 2-5 min.
4. Pulse tomatoes one can at a time in food processor to break up tomatoes, add to pot.
5. Stir in oregano.
6. Bring to a boil then reduce heat to low and simmer 30-60 minutes stirring occasionally.
7. Add sugar, salt, and pepper to taste to adjust balance of sauce.
That’s it! It seems like a lot of steps but is really quite easy. You can use regular sweet onion as well but for my husband I use shallots as they are mild but still give the aroma and flavor needed for the sauce. You can also finish meatballs in this sauce (my daughter loves that). Don’t forget the bread!
Give it a try and let me know what you think! Is it amor?