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.