THE START TO 2012
Yesterday was the first day in 2012 and I started it off with home-made pasta with a simple marinara sauce. Unfortunately, no elaborate pics to share since our camera was charging and we were hungry.
I use the pasta attachments on my Kitchen-aid for the spaghetti. For the pasta, I used Lydia Bastianich’s “Poor Man’s Two Egg Pasta Dough” as the base, but I substituted one cup of cake flour in place of one of the cups of all purpose flour. Two problems, I encountered: (1) the spaghetti cutter kept two strands of spaghetti attached in every cutting (no matter how much flour I added!) and (2) the pasta was too soft. Suggestions or tips welcome.
The marina sauce is fast and simple. Both recipes are below.
1 cup all-purpose flour
1 cup cake flour
2 large whole eggs
¼ tablespoons extra-virgin olive oil
3 tablespoons water
Combine flour in a large bowl.
Drop the eggs or egg yolks into a small bowl or measuring cup; beat briefly with a fork to break them up. Add the oil and water and mix well with the eggs.
Make a well in the bowl and pour the wet ingredients into the flour. (I do this in a large bowl because I haven’t perfected the method on a wooden board or countertop and it makes a huge mess). In a circular motion, mix in the dry ingredients with a fork until the flour is moistened and starts to clump together.
Lightly flour with your hands, then gather the clumps-or use a flexible plastic dough scraper-and begin kneading in the bowl, folding, pushing and turning it, then folding again. Use the kneading action to clean the sides of the bowl.
Once the dough comes together and the bowl is clean, turn the dough onto a small work surface lightly dusted with flour and continue kneading for 2 to 3 minutes, until the dough is smooth and shiny on the outside, soft throughout, and stretchy.
Form the dough into a disk and wrap it tightly in plastic wrap, and let it rest at room temperature for 1/2 hour.
After resting, divide the dough into 8 equal parts. Keep the other parts covered, and working with one part of the dough at a time, flour lightly and roll through the pasta machine accordingly.
EASY MARINARA SAUCE
2 tablespoons olive oil
5 cloves garlic, minced
2 tablespoon fresh basil, roughly chopped
3-4 roma tomatoes, chopped
1 can whole tomatoes in juice, squeezed by hand
In a saucepan over medium heat, add olive oil and garlic. Once the garlic is fragrant, but before it begins to brown, add basil and fresh tomatoes. After the tomatoes have softened, add the squeezed tomatoes with juice. Bring to a light boil and simmer for 30 mins.