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Homemade fettuccine with tomato sauce

Servings:
Makes 6 servings
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Ingredients

Pasta dough
  • 3 cup all-purpose flour
  • 2 cup eggs, beaten thoroughly
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon salt
Tomato sauce
  • 3 cup all-purpose flour
  • 2 cup eggs, beaten thoroughly
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 3 cup garlic cloves, minced
  • 2 pound ripe tomatoes, peeled, seeded, and chopped
  • 1/4 teaspoon crushed hot red pepper flakes
  • 8 teaspoon fresh basil leaves, finely shredded
  • 2 teaspoon tablespoons unsalted butter, at room temperature
  • 1 cup freshly grated parmigiano reggiano cheese

Preparation

Baking Directions:

For dough:Place the flour in the center of a work surface and make a well.

Mix the eggs, oil and salt.

Pour mixture into the center of the flour well.

Fold the flour into the eggs and knead into a ball.

Add 1 tablespoon of cold water if the dough seems too dry.

Cover with plastic wrap and refrigerate the dough for at least 4 hours before rolling out.

Using a pasta machine, roll out the pasta on the thinnest setting and cut into 6 sheets, each about 16 inches long.

Using a sharp knife, cut the pasta sheets into long strips.

Keep the pasta sheets under a damp cloth so that they don’t dry out.

For sauce:In a large saucepan over medium heat, heat the olive oil.

Add the garlic and cook, stirring for 3 minutes or until the garlic just begins to turn golden brown.

Increase the heat to medium-high, add the tomatoes, salt and red pepper flakes, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed.

Remove from heat and top with fresh basil.

Meanwhile, cook the pasta in a large pot of boiling, salted water until al dente, about one minute less than the package directions.

Drain the pasta in a colander, reserving 1 cup of the cooking water.

Return the pasta to the cooking pot and add the sauce.

Add the reserved cooking water and stir, over medium-high heat for 2 minutes, until the sauce adheres to the pasta.

Stir in the butter.

Arrange the pasta in a serving bowl and top with the Parmigiano Reggiano.

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