My mom and dad got my hubby and I the pasta maker attachment for our Kitchen Aid this past Christmas. I’ve been meaning to make fresh, homemade pasta for weeks (ok, maybe for 3 months), but just have not found the time to make it. Each Sunday my family (me, hubby, sister, sister-in-law, and brother-in-law) take turns hosting Sunday dinner. Since this week was my turn, I decided I was finally going to make fresh pasta. To my surprise, making fresh pasta does not take long at all! I made 2 pounds of spaghetti with a batch of white flour dough and a batch of whole-wheat dough.
Since I had to make a wonderful sauce to go with my fresh spaghetti, I decided to make a Roman sauce called Amatriciana (ugh-ma-tree-chon-ugh). Amatriciana originated from a small town outside of Rome (Amatrice), but if you’ve ever been to Rome or hopefully ever go to Rome, you’ll see this sauce all over the city. It’s usually served with spaghetti or bucatini and it’s amazing – what makes this sauce so wonderful is the pancetta. If you can’t find pancetta, you can definitely use bacon too. I like to add one finely diced carrot to my sauces. Carrots add sweetness, and they also add a nice crunch that my hubby always notices and loves. I made the sauce first and had it simmering on low while I was making my pasta. Since your dough has to sit at room temperature for 15 minutes, use this time to start boiling your water (unless you have one of those amazing stoves that boils water in less than 2 minutes… jealous!). Fresh pasta cooks in a very short amount of time; you’ll see it’s finished when it begins to float on the top. Drain and immediately serve the sauce on top. I served my pasta in a beautiful hand-made Italian bowl from my mother-in-law (check out the first photo). Enjoy Spaghetti All’Amatriciana!
Have you ever made fresh pasta? What is your favorite kind of sauce to make?
- 3 large eggs
- 2 tbsp water
- 2 3/4 cups all-purpose flour
- Break the eggs into a glass measuring cup and add the water. Check to see that the total liquid is 3/4 cup. If it isn’t, add teaspoons of water until that amount is reached.
- Place flour in bowl of Kitchen Aid and attach flat beater. Turn to low speed and gradually add the egg mix and water and beat for 30 seconds.
- Stop the mixture and add the dough hook. Turn on low speed and knead for 2 minutes.
- Remove dough from the bowl and knead by hand for 1 minute. Cover dough with plastic wrap and allow to sit at room temperature for 15 minutes before extruding through pasta maker.
*Yield: 1 pound
Amatriciana Sauce Ingredients:
- 1/4 cup olive oil
- 6 ounces pancetta or bacon, diced
- 1 yellow onion, finely diced
- 1 carrot, peeled & finely diced
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 24 oz. can crushed tomatoes
- 1/2 cup red wine (I used Sangiovese)
- 2 tsp dried oregano
- Sea salt and fresh ground pepper, for sprinkling
- Parmesan cheese for sprinkling
- 1 pound fresh spaghetti
- In a large saute pan, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Remove the pancetta, allow to drain on paper towels, and set aside.
- Add the onions and carrot and cook for 5 minutes until soft. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the tomatoes, wine, oregano, sea salt, pepper, and pancetta. Bring to a boil and cover and simmer on low for about 15 minutes more or until sauce thickens.
- Meanwhile, boil water in a large stock pot. Add fresh spaghetti and cook until spaghetti floats to the top.
- Serve sauce over pasta and sprinkle with cheese and season with salt and pepper.