Pasta Sauce

This recipe delivers the ultimate comfort of homemade fresh pasta. Using just eggs, flour, and salt, you create a rich, golden dough that is far superior to store-bought alternatives. The texture is silky and tender, absorbing sauces beautifully whether you prefer a simple butter and sage or a robust tomato marinara. Perfect for weekend cooking projects, this dish brings a touch of Italian tradition to your table. It is an excellent choice for family dinners or special occasions where you want to impress with effort and flavor. The process is meditative and rewarding, resulting in a staple that pairs with virtually any sauce imaginable.

Cooking Method: Boiling

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 1119.6

Dietary: Vegetarian

Description

This recipe delivers the ultimate comfort of homemade fresh pasta. Using just eggs, flour, and salt, you create a rich, golden dough that is far superior to store-bought alternatives. The texture is silky and tender, absorbing sauces beautifully whether you prefer a simple butter and sage or a robust tomato marinara. Perfect for weekend cooking projects, this dish brings a touch of Italian tradition to your table. It is an excellent choice for family dinners or special occasions where you want to impress with effort and flavor. The process is meditative and rewarding, resulting in a staple that pairs with virtually any sauce imaginable.

Ingredients

8 Eggs
2 Teaspoon. salt
4 Cups all purpose flour

Directions

1
In a large bowl, combine eggs and salt, then beat well until uniform.
2
Gradually add flour, 1 cup at a time, mixing until the dough sticks together but remains soft.
3
Spread flour on a clean work surface and knead the dough for 15 to 20 minutes until smooth and elastic.
4
Cover the dough and let it rest in a warm place for about 1 hour to relax the gluten.
5
Knead the rested dough for another 5 minutes.
6
Divide dough into manageable portions and flatten slightly.
7
Run dough through a pasta machine or roll with a rolling pin until it reaches the desired thinness.
8
Cut the pasta sheets into your desired shape using a cutter or knife.
9
Lay the cut pasta on a floured cloth or rack to dry slightly if not cooking immediately.
10
Cook the pasta in a large pot of boiling salted water until tender, usually 2 to 4 minutes.
11
Drain and serve immediately topped with your favorite sauce.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1119.6kcal

% Daily Value *
Total Fat 13.7g22%
Saturated Fat 3.8g19%
Cholesterol 373.0mg125%
Sodium 9879.3mg412%
Total Carbohydrate 202.5g68%
Dietary Fiber 7.2g29%
Sugars 1.9g
Protein 39.5g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Fresh pasta can be stored in airtight plastic bags in a cool, dry place for up to 24 hours before cooking. For longer storage, freeze the dried pasta.

Cooking Tip: Homemade pasta cooks much faster than dried pasta. Start checking for doneness after 2 minutes to avoid overcooking.

Variation: For a richer flavor, substitute some of the all-purpose flour with "00" Italian flour. You can also add spinach or tomato puree to the dough for colored pasta.

Safety: Ensure eggs are fresh. If handling raw dough, wash hands thoroughly.

Keywords: fresh pasta, egg pasta, homemade noodles, italian cooking, pasta dough, kneading, rolling pin, pasta machine, from scratch, dinner recipe, comfort food, vegetarian, main course, flour, eggs, salt

Read it online: https://www.chefs-mate.com/recipe/pasta-sauce-9/