Hi Angels Working on Earth Family!
Let’s cook some savory turkey meatballs accompanied by a plate of freshly prepared spaghetti! I truly savored the experience of watching this recipe unfold before my eyes. There’s an incredible sense of tranquility that comes with crafting pasta from scratch—every moment, from delicately measuring and mixing the ingredients to the satisfying act of kneading the dough until it’s silky smooth, and then carefully slicing it into elegant strands, love it. I’ve realized that I genuinely enjoy the process of creating things with my own hands.
The directions are straightforward, ensuring that even novice cooks can follow along effortlessly. I will provide the detailed steps below, along with a link to an engaging video demonstration that illustrates the entire process, making it even easier to replicate this delightful dish at home.
Click on link to view video on YouTube!
Love life!
Recipe
Ingredients Pasta
- 2 1/2 cups Italian-Style 00 or unbleached all-purpose flour, plus more for dusting
- 1 teaspoon fine kosher salt, plus more for salting water
- 4 large eggs
- 1 tablespoon extra-virgin olive oil
- Semolina flour, for dusting pasta and surfaces
Directions Pasta
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center, then add the eggs and oil.
- Blend the eggs into the flour mixture with your fingers, incorporating the flour from the sides of the well.
- Turn the dough out onto a lightly floured surface, knead it into a ball, and flatten it into a disk.
- Cover with plastic wrap and let it rest at room temperature for twenty minutes to an hour.
- Transfer the dough to a well-floured surface and knead until smooth and elastic, for about 6 to 8 minutes.
- Shape into a disk, cover with plastic wrap, and let it rest for 10 minutes to 1 hour at room temperature.
- Roll out the dough using a pasta machine, starting with the widest setting.
- Cut the dough into smaller pieces if it gets too large, and continue rolling, adjusting to smaller settings.
- Roll through the fettuccine setting and toss the pasta onto a semolina-dusted baking sheet.
- Now we need to get our water boiling and start the pasta sauce.
- I’ve salted the water and it ready to boil. The salt adds flavor and prevents sticking.
- Cook for 2 to 3 minutes until al dente.
- Reserve 1 cup of pasta water to thin the sauce.
Ingredients Sauce
- ¼ Cup extra – virgin olive oil
- 1 tablespoon minced garlic
- ¼ cup finely chopped shallot
- 1-pound ripe tomatoes, cored and chopped
- 1 14-ounce can tomato puree
- 10 large basil leaves, cut into ribbons, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmigiano-Reggiano cheese, for garnish
Directions Sauce
- Set a medium saucepan over medium heat, add olive oil.
- When oil is shimmering, add garlic and shallot, cook until fragrant, about 1 minute.
- Add tomatoes and tomato puree and stir.
- Simmer for 15 minutes and then stir in the basil.
- Taste and adjust the seasoning with salt and pepper.
To serve: Toss hot pasta with sauce and serve with grated Parmesan on the side. Plate
Angel’s Kitchen
