Pasta

The base of all noodles in this guide. The recipe to be used when you read "Make Pasta".

• Weigh 2-3 eggs (large eggs are about 50g each)
• Multiply egg weight by 1.64 and measure out that much flour
• In a bowl or on the counter make a well with the flour
• Add eggs, a pinch of salt, and about 1 tbsp of olive oil
• Mix dough into shaggy ball
• Knead dough 8-10 minutes, until play-doh like
• Wrap dough and let rest at room temperature for 30 minutes
• Cut dough into manageable pieces
• Roughly roll dough with pin so it will fit through machine on widest setting
• Roll once on widest setting
• Fold sheet into thirds to square off edges and seal with rolling pin
• Run sheets through machine with folds perpindicular (90° from pre-fold orientation)
  • 2x on widest setting
  • 2x on second widest setting
  • 1x on following settings until desired thickness achieved (will depend on specific noodle)

Marinara (Quick Sauce)

• In a large saucepan
  • 1 can, ~794g can of San Marzano (or Italian) tomatoes. D.O.P. on can for authentic.
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 yellow onion, halved
  • 3-4 cloves garlic, peeled
  • 1 parmesan rind
  • pinch of sugar
• Heat on medium-high heat to a pretty good boil, crushing tomatoes
• Simmer for 30 minutes
• Remove onion, discard
• Crush garlic cloves
• Blend with immersion blender until desired consistency

Note

Nona will tell you to simmer for at least two hours, and this is true if you would like a thicker consistency (as might be the case when making lasagna). You're looking for almost-jam consistency; running a spoon over the bottom of the pan should leave a trail behind. A pinch of sugar and a parmesan rind aren't a bad idea if you've got em around.