Homemade Fettuccine with Tomato Basil Sauce (Video Tutorial). Nothing says Italian more than a bowl of homemade pasta and tomato sauce. If you thought pasta making was hard and complex, think again. By the end of this post, we will have shown you that you can be the proud cook at the table knowing that you made it all by hand. All you need is a few good quality ingredients and a little time and passion.
Song of the day: That’s Amore – Dean Martin
We are so excited to be part of the 2019 Edmonton Fall Home Show. We will be on the Cooking Stage on October 19th at 6 p.m. and October 20th at noon. We will be taking you on a step by step in making a wonderful and flavorful Fall Squash Risotto. Come check us out, we’d love to see you! P.s. Bring your cooking questions!
We welcome all the participants of the Virtual Media Party in joining us in our passion for Italian food. Today is your lucky day because we’re making one of our favorites: Homemade Fettuccine with Tomato Basil Sauce. Get your ingredients ready, put a smile on your face, and maybe an apron, and let’s get started.
You can follow along our video tutorials or scroll below for written instructions and extra tips!
Part 1 – Making the dough
Don’t be fearful and be prepared to have some fun!
With three ingredients and a little love, you will have a wonderful ball of dough that is destined to become Homemade Fettuccine Noodles.
Part 2 – Making the Tomato Basil Sauce
Amazing job! You’ve made it to the second step. While your dough is resting, together we are going to tackle a simple and flavorful Tomato Basil Sauce.
Part 3 – Rolling the dough
Let the fun begin. Grab your partner or helper, whoever that may be, and let’s start making some pasta sheets.
Don’t rush, take your time, and dial after dial on your pasta machine, you’re gonna go from a thick chunk of dough to a beautifully silky, thin, pasta sheet. As a result, you’re going to be feeling pretty proud!
Part 4 – Cutting the Fettuccine
This is truly where the magic begins. Into the pasta cutter the sheet goes, and voila, out comes the most beautiful strings of fettuccine pasta.
A big pat on the back, you’re almost done.
Part 5 – The Final Stages
Here we are. The final stages and pulling this classic Italian dish together. By this time, the aroma of the sauce, and seeing that pasta cooking in the pot, have your stomach growling. No worries, just a few more minutes and time to eat!
It’s wonderful to be sitting at a table with the ones you love. You should be really proud of knowing what a beautiful dish you have created.
Now, let’s taste this pasta! For us, the first thing that we notice is the tenderness and lightness of the pasta. Furthermore, the sauce dances so beautifully with the fettuccine allowing its richness and boldness not to override the wonderful flavor and texture of the pasta. Oh yeah, how about that basil and garlic? Great complements to a simple recipe.
We would like to thank everyone who participated in the Virtual Media Party and can’t wait to see the pictures of your pasta. Grab your glass of wine, Salute!
Grazie mille e buon appetito!
Song of the day: That’s Amore – Dean MartinPrint
Homemade Fettuccine with Tomato Basil Sauce. Nothing says Italian more than a bowl of homemade pasta and tomato sauce. If you thought pasta making was hard and complex, think again. By the end of this post, we will have shown you that you can be the proud cook at the table knowing that you made it all by hand. All you need is a few good quality ingredients and a little time and passion.
- 2 Large Eggs
- 200 g “00” Flour
- pinch of salt
- Semolina Flour (for pasta sheets)
Tomato Basil Sauce
- 2 tablespoons Olive Oil
- 1 can San Marzano Tomatoes, puréed
- 1 clove of garlic, whole, pressed
- Sea salt
- Freshly cracked black pepper
- A few fresh basil leaves
- Parmigiano Reggiano (for topping)
- Pinch of chili flakes (optional)
- On a flat surface, pour the flour in a pile. Make a well in the middle and crack both eggs inside.
- Beat the eggs with a fork and slowly start to pull the flour into the mixture. Mix until dough starts to form.
- Then, with your hands, start kneading it over onto itself, turning and folding. Use some good force to get it nice and smooth.
- Work the dough for at least 5-10 minutes. The texture should be soft and the dough velvety to the touch and elastic. Shape the dough into a ball.
- Cover with a bowl and let rest for 30 minutes.
- While the dough is resting, begin preparing the pasta sauce.
Tomato Basil Sauce
- In a large skillet, heat the Extra Virgin Olive Oil on medium heat.
- Add garlic whole and sautée until golden brown.
- Add canned San Marzano tomatoes, fresh basil leaves, salt and pepper.
- Stir and let simmer on low heat for 15-20 minutes, or until desired consistency, stirring every now and then.
Pasta Sheets (after 30 minutes of resting time)
- Take dough and cut into four even pieces.
- Using one piece at a time, lightly dust with semolina flour. Roll dough rounds in pasta machine, starting from the lowest number on your machine.
- Dust sheet with extra semolina flour, then repeat. Adjust the knob up one number with each pass through until your pasta sheet is thin enough to see the outline of your hand. (Around number 5).
- Lay sheet on semolina floured surface (not overlapping) and dust with more flour.
- Repeat until all rounds are finished.
- Attach the Fettuccine pasta cutting attachment to pasta maker.
- Cut sheets with the fettuccine attachment running each sheet through.
- Bring a large pot of salted water to a boil.
- Add the fresh fettuccine pasta to the boiling water, stir gently and cook until al dente or until pasta starts to float to the top (about 3-5 minutes).
- Drain and add the fresh pasta to the sauce, tossing gently, letting the sauce coat the noodles.
- Plate, add some more tomato sauce on top and dust plenty of Parmigiano Reggiano (optional: for extra heat add chili flakes!)
When tomatoes are in season, you can make the tomato basil sauce with chopped fresh tomatoes. If you don’t want the skin on the tomatoes, start a pot of water on boil, take a knife and cross hatch the bottom of the tomato. Place in the boiling water for a few minutes, take out of water, and peel.